HACCP Study on fresh fruits

Hello everyone

i am currently doing  haccp implementation of fresh fruits . we receive and repack fresh fruits. i do not see any CCPs or am i missing something . Secondly i see in an audit report the company got a non conformance for not verifying cold room dials. How do i verify the dial i was thinking going inside the cold room and comparing the temperature on the dial with the one on the master thermometer.

Hello everyone

 

i am currently doing  haccp implementation of fresh fruits . we receive and repack fresh fruits. i do not see any CCPs or am i missing something . Secondly i see in an audit report the company got a non conformance for not verifying cold room dials. How do i verify the dial i was thinking going inside the cold room and comparing the temperature on the dial with the one on the master thermometer.

Hi walterruth,

CCPs  depend on the process.

You might like to compare yr process/hazard analysis to the one in file sc9 of this post -

http://www.ifsqn.com...indpost&p=56377

PS - Welcome to the Forum !  :welcome:

Hi 

For HACCP Study , HACCP study is product / process/consumer detailed study ,no yes or no unless you draw your plan with a documented validation and verification , as far the data in your query is very briefed if give more details we can share idea with you , I attached an example HACCP plan for"Wholesale_Fruits_and_Vegetables "  I wish it provide good guidance for you , 

Secondly i see in an audit report the company got a non conformance for not verifying cold room dials. How do i verify the dial i was thinking going inside the cold room and comparing the temperature on the dial with the one on the master thermometer.

 for : 

Secondly i see in an audit report the company got a non conformance for not verifying cold room dials. How do i verify the dial i was thinking going inside the cold room and comparing the temperature on the dial with the one on the master thermometer.

you can use :

- External Calibration of the sensor for the dial with a certificate .

or - Verifying the temperature of the 2 times daily vs calibrated thermometer .

or - Using an automatic monitoring device e.g. data logger .