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Posted 30 May 2017 - 04:13 PM

I am currently working on my Preventive Controls Food Safety Pan but, I am confused on if I have to do a separate plan for the products we make.  We make the following products:


Sweet Relish

Dill Relish

Brined Diced Vegetables- Cauliflower, Carrots, Green Bell Peppers, Red Bell Peppers, Green Jalapeno, Red Jalapeno, Serrano's, Eggplant, Zucchini, Banana Peppers, Habanero Peppers, Pickles


Whole Pickles (Dill, Sour, Hot, Hot Sour)


Hot and Sweet Pepper Relish


All of our relish's have different ingredients based upon customer specifications and some have allergens such as mustard seed.


Our brined Diced Vegetables have different ingredients based upon customer specification.


In our current HACCP plan we have 4 different flow charts.  We have one for Relish, Vegetable Area, Packing Table, and Tank Yard.   Our Relish is where the sweet and dill relish is made and packaged in bulk, Vegetable is where the brined diced vegetables are made and packaged in bulk, Packing Table packs relish, whole pickles, and brined vegetables into jars, and Tank Yard is where the vegetables are received fresh in bulk and fermented.   Do I have to do a different food safety plan for each one that has different ingredients?





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Posted 30 May 2017 - 07:52 PM

The short answer is No, you do not need a separate plan.

I know safefood 360 sponsors this site but it is too costly for me, I stumbled across cloud based software that you can create the whole plan on in about a week. Some of the hazards will be the same for each finished good, some will be different, but will all come out of the same plan. Software is called datahex or loupe......reasonably priced if it's a smallish business.


It will allow you to select which scheme you are trying to comply with (sqf, brc, fda, usda, etc etc) 


this link may help walk you through the process as well


Please stop referring to me as Sir/sirs

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