Hello all,
I'm hoping for some help and potential inspiration.
We've recently recieved a minor complaint from our internal auditor that we don't have a document which lists all the potential hazards in our HACCP plan, according to 2.7.1.
We have previously referred to our hazard analysis where we have done everything according to regulations;
- All process steps (same on the flowcharts), product groups (incl water and packaging) are covered.
- Biological, physical, chemical and allergens risks are considered on each steps and for each product groups, that also describe in detail which potential risk we mean.
- We have risk assesed all steps and lists preventative and following actions which can reduce risk.
So now I'm confused as to what this required "list" of potential hazards should cover, that the analysis doesn't?
Could someone please help me with this?