HACCP Plan for storage and distribution of frozen fish
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!
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 ! :welcome:
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.
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!!
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.