Hello all,
We are a seafood distributor company and we will be receiving RTE-ROP meat & poultry at our facility in the future. The process flow for this product is as follows:
Process Steps
Description
Receiving
Received product will be checked for temperature and quality.
Storage
Storage temperature will be monitored regularly and documented and monitored every 30 minutes with an automatic online temperature monitoring alarm system. Manual temp recording (twice a day) will be our backup in case of data logger failure.
Load and distribute
Product is packed in original packaging. Truck temperature is checked.
We have a supplier approval program in place therefore we are getting a continuing letter of guarantee from the supplier at receipt. We also have a listeria program in place but I’m not sure if this needs to be incorporated into this HACCP plan because we aren’t processing any of this product and its kept in its original packing at all process steps.
1. Can anyone give me some advice on what links/websites to complete my hazard analysis sheet,
2. Review my process flow and make any comments as you see fit
3. From my understanding there are no CCPs since we have receiving and storage prerequisites in place to ensure it remains at proper temperature during receipt and storage- can someone confirm or disagree with this statement
§ Freezer (-10.0 – 1.0 F)
§ Cooler (32.0 – 39.9 F)
§ Loading Dock Area (32.0 -55.0 F)