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Single food safety plan (FSP) or one for each manufactured product?

FSP for Italian facility

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#1 Lino

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Posted 28 February 2018 - 04:00 PM

Hi everyone,

as you will also know for Italian producers is required to implement the FSP.

For companies that have more references (more recipes eg. summer truffle sauce or butter milk truffled), is it necessary to implement a single FSP or each for a manufactured product?

thank you 

Lino



#2 Charles.C

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Posted 28 February 2018 - 07:28 PM

Hi everyone,

as you will also know for Italian producers is required to implement the FSP.

For companies that have more references (more recipes eg. summer truffle sauce or butter milk truffled), is it necessary to implement a single FSP or each for a manufactured product?

thank you 

Lino

 

Hi Lino,

 

I asssume you are refering to the haccp plan / hazard analysis.

I assume traditional haccp.

 

It is usually acceptable to group products together if the process flowcharts are similar and also the CCPs, ie  similar hazard analyses.


Kind Regards,

 

Charles.C


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#3 Lino

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Posted 01 March 2018 - 10:53 AM

Hi Charles,
thanks for your answer.! trainers in Italy recommend using the format of the Food Safety Prevention Controls Alliance (FSPCA) that I attach to you. 
this format is required to write it in English (but it is not obligatory to use it) to comply with the rules of FDA. 

my question is whether it is correct to write one for similar products (process, allergens, raw materials) and make different ones when the products are different in the production process, raw materials, allergens ...

Thanks a lot..

Lino

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