HACCP for Multiple Item Distributor

Hello,

 

I am right out of school and work for a family owned business. We are a distributor of about 800 different product (Nuts, dried fruits, spices, candy). No fresh products.  We are mainly a repacking business so we have a production area in which we break down product ( 50lb cases of oats into 10 5lb bags.) Then we sell online. 

 

We are in need of an HACCP Plan and I am supposed to finish it. Do I have to have an opening summary or just a flow chart? Is there a specific and required format?

 

What CCP do you think are really needed?

 

Only ones I could think of is during the Receiving and Repacking process (all ingredients arrived in good condition, no foreign materials when repacking, no allergens packed together, etc... )

 

Attached is what I have so far. Please critique.

 

 

Thank you for your help,

 

Matthew

Without knowing any details of your company's actual processing procedures it might be safe to assume that metal detection may be a CCP that you'd need to consider. Also, although probably not CCPs but defined programs such as cleaning and sanitation, pest control, food defense and site security, preventive maintenance, supplier approval, chemical control, foreign material control, etc. need to be taken into account for your hazard analysis (any potential Biological, Physical and Chemical hazards).

Hello,

 

I am right out of school and work for a family owned business. We are a distributor of about 800 different product (Nuts, dried fruits, spices, candy). No fresh products.  We are mainly a repacking business so we have a production area in which we break down product ( 50lb cases of oats into 10 5lb bags.) Then we sell online. 

 

We are in need of an HACCP Plan and I am supposed to finish it. Do I have to have an opening summary or just a flow chart? Is there a specific and required format?

 

What CCP do you think are really needed?

 

Only ones I could think of is during the Receiving and Repacking process (all ingredients arrived in good condition, no foreign materials when repacking, no allergens packed together, etc... )

 

Attached is what I have so far. Please critique.

 

 

Thank you for your help,

 

Matthew

 

Hi mjn,

 

Based on yr OP / attached HACCP table I deduce that you are as yet unfamiliar with basic HACCP-related procedures, eg hazard analyses.

 

Depending on yr specific requirements you may need to consider taking a relevant course on HACCP.

 

Just for starters, maybe have a look at the Codex / NACMCF publications referred in multiple places on this Forum. But a course is probably better.

Being new to food safety plans and HACCP, I highly recommend you shop around for a food safety specialist. 

 

Being in the food industry already, perhaps enquire with some of your suppliers, as they should have HACCP-based food safety plans in place. 

 

And do a HACCP-course.  Empower yourself with the knowledge.  If staying in the food industry beyond the family business, these are tools you will need.