From where do I start... I'm working on my HARPC, already outlined my Hazard Analysis/Preventive Control Program Not sure if I did it right because I have to spare time to work on Nutrition Label program too... (You know working in the Dairy Industry you'll have to wear a bunch of Hats!) Supply Chain Program, here is where I'm stuck ...(side note: I gave this assignment to another coworker and he just could't develop anything because is not his area of expertise). We produce/manufacture Yogurt and Sour Cream...
I have a Food Safety Plan/ Old HACCP Plan, Do i need to completely toss that in the garbage? I was told by an auditor that i cannot continue using it...
We do not have any other allergen other than Milk, Do I need to create an Allergen program even though all of our products contain just milk?
Food Fraud / Vulnerability Risk
Do I need to perform an assessment for each ingredient and on each product?
I think that you can see that I'm all over the place... Any help would be very appreciated.