SOPs, SSOPs & Checklists for applying HACCP to a Baking Plant
Greeting everyone!
I'm new here and need some favor regarding HACCP.
I'm a fresh graduate in Food Science and want to apply HACCP on our baking plant. I'm on initial stages and any help regarding step by step SOPs, SSOPs and Checklists making would be much appreciated.
There are some templates in this website. You need to look in the Files section. I believe you may need a membership.
Thanks @Carmelo :) I'll get membership soon.
Greeting everyone!
I'm new here and need some favor regarding HACCP.
I'm a fresh graduate in Food Science and want to apply HACCP on our baking plant. I'm on initial stages and any help regarding step by step SOPs, SSOPs and Checklists making would be much appreciated.
Hi David,
A little context may help. Many SOPs relate to the specific process
What type of Products ? eg fully baked (RTE) etc
Is there any specific FS Standard involved ?
I think there are whole books on baking haccp. :smile:
You might try searching this forum for "bakery / baking"
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.? :headhurts:
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;
- (1) Do I need to prepare documents/checklists for pre-requisite programs i.e. GMP, GHP, GLP ?
- (2) Arrangement of all documents for a complete HACCP plan including PRPs, OPRPs, Haccp sheets(12 tasks), Verification, Validation, etc.? :headhurts:
Hi David,
Yes, you are taking on a substantial project. Hopefully not to be a 1-man show.
item (1) above responds to the iso22002-1 part
item (2) responds to the iso22000 part and also utilizes results of (1)
I daresay you've seen it already but this thread, especially posts 3, 21 has useful checklists for fssc22000 -