Thank you so much "Mr. Charles.C" for your precious time and reply. I'm big fan of your posts and knowledge.
I have already made SOPs and SSOPs for many procedures and completing other HACCP documents these days.
Actually we're planning to go for FSSC 22000 in near future but we're at first stages because our baking plant is newly installed. Our products are bread, burger, rusk etc. My manager gave me this duty to complete all formal documentation for HACCP plan. And yes, I'm getting a lot of help from books on HACCP.
But the problems I'm facing are;
- Do I need to prepare documents/checklists for pre-requisite programs i.e. GMP, GHP, GLP ?
- Arrangement of all documents for a complete HACCP plan including PRPs, OPRPs, Haccp sheets(12 tasks), Verification, Validation, etc.?