3 replies to this topic

[hvickers]

Hello,

 

I work for a Foodservice Distributor which receives, stores, and ships frozen seafood that is fully packaged and requires no further processing. We also cross-dock fresh seafood in a refrigerated (<36°F dock) for <18 hours.   We have a Food Safety Plan and appropriate receiving and storage SOPs.  

 

When I received my HACCP certificate, I was under the impression that food distributors which receive, store, and ship only frozen seafood and only cross-dock fresh seafood for <24hrs, do not require a HACCP plan.  I would greatly appreciate if someone with more knowledge could let me know if this is accurate or if we do need a HACCP plan?  

 

Thank you so much!

[Charles.C]

Hello,

 

I work for a Foodservice Distributor which receives, stores, and ships frozen seafood that is fully packaged and requires no further processing. We also cross-dock fresh seafood in a refrigerated (<36°F dock) for <18 hours.   We have a Food Safety Plan and appropriate receiving and storage SOPs.  

 

When I received my HACCP certificate, I was under the impression that food distributors which receive, store, and ship only frozen seafood and only cross-dock fresh seafood for <24hrs, do not require a HACCP plan.  I would greatly appreciate if someone with more knowledge could let me know if this is accurate or if we do need a HACCP plan?  

 

Thank you so much!

 

Hi hvickers,

 

Welcome to the Forum !

 

Does yr query relate to a particular FS Standard ? SQF ?

 

As I understand, you believe that cross-docked material should be outside the scope of yr existing haccp plan ?.

 

a response will lkely be forthcoming but one easy way to check is probably to ask yr auditing company.

[hvickers]

Hi Charles,

 

Thank you for the reply.  

 

My question is, does a distribution facility which only distributes packaged products (does not process or repack any food), need a formalized HACCP plan for receiving, storing, and distributing frozen seafood and cross-docking (<24hrs) fresh seafood?  Or, will a proper food safety and prerequisite plan suffice?  

 

We currently do not have a HACCP plan.

 

Thank you!!

[Charles.C]

Hi hvickers,

 

I am slightly confused. You have an existing FS Plan with SOPs but no HACCP Plan ?.

 

Not sure what you mean by a "proper" FS and PRP Plan ?

 

A theoretical answer to yr general  (haccp) query is that the generation of a haccp plan will INITIALLY enable you (via risk assessment/hazard analysis) to decide if any "significant" hazards are present  in yr "operation" so that control is essential.

 

It is not mandatory (unless regulatory) for a haccp plan to possess CCPs.