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Section 2 - HACCP for Agents and Brokers


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#1 Fijiball

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Posted 12 April 2016 - 09:53 AM

Hello All,

 

Could any one guide me to write up HACCP Plan for agents and brokers

 

We are brokers who buy stuff from all over the world and store them in third party warehouses.How come i create a haccp as we do not handle the product.

 

I am a bit stuck up.

 

 



#2 BrummyJim

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Posted 14 April 2016 - 09:03 AM

If you read Section 2 carefully, it's not actually describing a HACCP, but a full hazard analysis. You will probably not find any control points, but you will have a product flow chart which will identify the hazards in the process. Your pre-requisites and procedures (raw material, logistics/transport and warehouse supplier assessments) should be sufficient to show that these hazards are correctly managed.

 

You will find a lot of potential hazards along the way, such as temperature control in transit, proper import management, food safety certificates, delays in customs etc. All you need to do is document them all and show that that you have anticipated them and have procedures in place to manage them.



#3 Fijiball

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Posted 14 April 2016 - 10:24 AM

Hello Brummy,

 

Thanks for your suggestions. I am looking for more of an example, Like a template to get an idea how to create one.

 

Thx 



#4 Charles.C

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Posted 14 April 2016 - 11:10 AM

Hi Saenath,

 

This thread seems like a triplicate version of this one -

 

http://www.ifsqn.com...ts-and-brokers/

 

and is very similar to this one -

 

http://www.ifsqn.com...indpost&p=94115

 

You seem to be going round in circles.

 

Is the problem that you have no technical background/support in haccp ?


Kind Regards,

 

Charles.C


#5 Fijiball

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Posted 14 April 2016 - 02:01 PM

Charles

 

It is completely different .

 

My topics are clear and easy to understand.Is there any limit or restriction in the forums to ask something till i get the best ??



#6 zarina

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Posted 14 April 2016 - 03:23 PM

Hi Saenath,

 

I also found it hard from the beginning since I am more used to the concept HACCP at a production facility.

 

But as already mentioned before its more about assessing risks in all steps. You vill probably not find any CCPs.

 

I dont have any templates I'm afraid but you should start out by doing a flow schedule over your processess and think about what risks are involved in each step. Consider all kinds of risks and not only the normal "biological, chemical etc..". It can be everurything from delayed transports too terrorist attacks. 

 

I took a course in this standard that is held by BRC academy which I can recommend. It really gave me quite a few insights.

 

Good lunck!



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#7 probard

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Posted 14 June 2016 - 12:05 PM

Hello Zarina,

 

What "Point of view" have you used to describe your process? Is it the Point of vue of the product - Exit the supplier's plant, Transport, Storage, etc- or the "Service" Point of view - Client Expresses a Need, developping of a product, signing of the contract, orders, etc- ?

 

Also, how did you find this course you are talking about?

 

Regards



#8 Simon

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Posted 14 June 2016 - 12:15 PM

Charles

 

It is completely different .

 

My topics are clear and easy to understand.Is there any limit or restriction in the forums to ask something till i get the best ??

 

Dear Saeneth, you are welcome to ask as many questions as you need to.  However, to save the time and energy of the members that help you; it is better to create a topic and post replies and develop ideas in that topic rather than asking a similar question again in a new topic.

 

It's not a big problem, it just helps everyone. :smile:

 

Regards,

Simon


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