Struggling with flow chart for bread dough
Hello All!
I am struggling with creating a flow chart for bread dough including a metal detector. I would be grateful if anyone would share their with me to use as a guideline. Every business is different but it might help me jumpstart the process. So far, I have successfully tackled the food defense plan, recall plan, my CCP spread sheet and my GMPs. Stuck here... tried using connectfood.com, not too helpful.
Thank you for any help!
gmurray
Hello All!
I am struggling with creating a flow chart for bread dough including a metal detector. I would be grateful if anyone would share their with me to use as a guideline. Every business is different but it might help me jumpstart the process. So far, I have successfully tackled the food defense plan, recall plan, my CCP spread sheet and my GMPs. Stuck here... tried using connectfood.com, not too helpful.
Thank you for any help!
gmurray
Hi gmurray,
welcome to the Forum! :welcome:
I don't quite understand how you generated yr CCP results without a flowchart ?
I guess that's why I'm confused. Isn't the flow chart the same as the HACCP except with bubbles and arrows? Not clear what it shows that the spread sheet doesn't already. Am I just showing the steps not the possible problems? That's where the HACCP comes in? I may be overthinking this ;0)
Thanks! Gwyn
your flow chart is part of haccp but it takes into consideration things like waste movement, traffic flow, chemical movement that you can't possible see with a hazard analysis
i like microsoft visio for flow charts..
Agree with Charles........you need to start at the beginning and follow the steps (think stairs if that helps you to understand that you can do #2 UNTIL you've done #1)
I think perhaps you need a little more HACCP 101 training
- CREATE THE FOOD SAFETY TEAM
- DESCRIBE THE FOOD IN GREAT DETAIL
- DESCRIBE THE INTENDED CONSUMER AND HOW THEY ARE GOING TO CONSUME THE FOOD
- DIAGRAM THE PROCESS FLOW, FROM RECEIVING TO SHIPPING
- VERIFY THE PROCESS FLOW DIAGRAM
- CONDUCT A HAZARD ANALYSIS
- DETERMINE CRITICAL CONTROL POINTS
- SET CRITICAL LIMITS
- ESTABLISH MONITORING PROCEDURES
- ESTABLISH CORRECTIVE ACTIONS
- VERIFY, THEN VALIDATE
- ESTABLISH GOOD RECORD KEEPING
A couple of pictorial sample flow charts here albeit not for dough -
https://www.ifsqn.co...744/#entry39585
The haccp plan then typically follows the flow chart, see the excel -
https://www.ifsqn.co...ge-4#entry50651
IIRC there is a previous discussion here on the bread dough process including flow, maybe try a search for "dough".