3 replies to this topic

[Bhupendra Sharma]

Dear all,

 

I am very new to this industry. if anybody can help me to build a hazard analysis for storage and distribution and HACCP plan for the same. We are storing and distributed the frozen / chilled and room temp. product. As well i want to know is it required to have hands free tap and hot and cold water provision at entry hand wash station. Please reply............

[Andy_Yellows]

Hi bhumideep,

 

Whether hands free taps are required is down to the food safety certification standard your company is working to. Most will require it these days as it is good practice, so it would be advantageous to have them installed. Best thing to do would be to undergo some food hygiene and HACCP training to gain more of an understanding of what is required. To get things started with your HACCP plan the best thing to do is decide the process flow that takes place from receipt to dispatch and decide all of the food safety hazards that can occur at each step and then assess the likelihood and severity of the risk and then decide how you are going to control each hazard you identify. After that, you'll need to identify your CCPs and how you are going to monitor them.

 

Hope this helps you to get started. 

 

Andy

[Charles.C]

Dear all,

 

I am very new to this industry. if anybody can help me to build a hazard analysis for storage and distribution and HACCP plan for the same. We are storing and distributed the frozen / chilled and room temp. product. As well i want to know is it required to have hands free tap and hot and cold water provision at entry hand wash station. Please reply............

 

Hi bhumideep,

 

Try this thread -

 

http://www.ifsqn.com...frozen-storage/

[gbarboza68]

Can someone please send me an actual HACCP for a storage and distribution center, preferably with peppers.  This is our first time that we are going to be GFS certified.  Also, what about a FSVP plan?