I started to work in a small business making dehydrated healthy snacks and I'm responsible for food safety, hygiene, HACCP etc.
There are no documentation or records in place yet so I'm starting completely from scratch.
Could someone please share detailed guidance where to start as I'm overwhelmed with information on Google and most of it is Catering industry related which is not suitable for manufacturers.
No offence intended but are you fully familiar with haccp systems already ?
Are you expected to have the company certified to a GFSI-recognised FS standard like BRC ?
Your own baseline/available technical backup/specific process/FS objectives likely dictate where to start.
JFI the UK/FSA website has a very useful do-it-yourself haccp guide called IIRC "My haccp"
Processes vary in their complexity but the basic haccp methodology tends to stay the same although there are several "flavours" of haccp in common use, all auditorily acceptable afaik.
PS - A long time ago Simon posted a, then, BRC-compliant haccp system for Packaging which still acts as an excellent introduction to traditional haccp and includes a useful package of typical Prerequisite programs -
PPS - just noticed Scampi's previous post already has the link to the "myhaccp" website