Microbiologcal Hazards and HACCP plan

Hi all

Can you please help, I am a FS team leader at my company and the only trained personnel in FSSC 22000 implementation. 

We have a microbiological risk assessment where we have identified significant micro hazard (microbe) for each type of product that we process which is frozen and dried vegetables.

What must I write on the HACCP "hazard assessment" for each step where we identified micro hazard as a potential hazard, we have identified them in all the steps due to handling and machinery being a source of contamination. 

Must I repeat the micro risk assessment on all the step or is there a simpler way of referencing what is on the micro risk assessment?

Regards,

Zah

Hi Zah,

:welcome:

Welcome to the IFSQN forums.

If the hazard is the same and the control measure is the same then you could group them and list the step names and numbers.

Kind regards,

Tony

Please contact me so that whatever i know i can tell..... you.