Hello,
I am updating our HACCP plan in the footsteps of previous QA.
My question is on creating separate HACCP/Flow Charts for the different product categories. Specifically on where to begin each product category. Our "main" product category is flour, but we also bag "raw" grain, lentils, seed, and beans. Our current HACCP/Flow for flour, our primary product line, begins at receiving and follows through the natural process (receiving, storage, bin transfer, mill, sifter, etc.). Now as I was updating our old plan the previous QA began other product HACCP/Flow at the "raw grain" storage step which is after receiving, of course. From there the plan and flow follows the natural course- he just began the process in/at our storage.This would make for shorter work for me, but I am not sure this is correct. I was under the impression I needed to begin each HACCP/Flow at the very beginning which is receiving.
Any suggestions are appreciated.
Plus I am using the FDA's Food Safety Plan Builder. Not sure if I like it, but it's really not up to me? Does anybody have an opinion on the plan builder and how it is received by others/auditors?
Thanks again.