We're getting ready for our SQF audit in a little less than a month. While our main operation and process is the wholesale distribution of spices, herbs, and seasonings and for which we've scored very well on our SQF audit in the past, we recently started a new process/line of bottling/packaging bottles, that we're hoping to get certified for in our upcoming audit as well.
To give a little more detail, our packaging process basically uses standard equipment (conveyor/ auger fillers/ bottle cap tightener/ heat shrink-wrap sealers/ and a metal detection unit). We only fill 1-5 lb bottles with a dry spice (no blending). And our change-over SSOP requires sanitation and disinfection verified by ATP testing of all food contact surfaces.
Would anyone who may have a HACCP plan similar to this kind of process be willing to share yours as an example or know of one I can look at to get started?
I'm most concerned about correctly identifying potential CCP's. Right now the ones I anticipate us having might include:
-Metal detection of any foreign matter contaminants from use of metal machinery
-Biological contamination from improper change-over procedure (but our SSOP should address that so I don't know if that would be a CCP)
-Foreign matter contamination from brittle plastics?--Also on that note, anyone have a corrective action or SSOP plan idea for dealing with brittle/rigid plastics?