FSP Hazard analysis
Hello,
I am with a smaller production company (roughly 32 employees) and needing to pass a sodexo audit. I am unsure if this is the right place to post this. Please ignore if in the wrong spot.
I have begun working on the Food Safety Plan builder, and have run into several issues regarding hazard analysis (each time im having to start over.)
How in depth do i need to go? I currently have a line of over 30 different products, and it seems like the amount of information needed is just absolutely massive. I have been referencing the foods hazards table, but it barely covers a quarter of the ingredients i use.
Does anyone have an example food safety plan thats a bit more simple? Just something to reference.
It feels as if im in over my head, and i dont have $15000 for someone to write it up for me.
Any help is much appreciated
Thanks
Who told you that is cost $15000 to write a HACCP plan?
Its what i had been quoted from a company that writes them up for you.
Its what i had been quoted from a company that writes them up for you.
Absolutely insane pricing.
Take a look at www.haccpbuilder.com - not my company and not an affiliate link
If not already, you need to get HACCP certified as well, Sodexo will expect it.
Are you located in the US. If so, are you FSMA compliant yet. The reason I ask - if you're using a Food Safety Plan builder from the FDA it isn't user friendly.
I also agree with Glenn, $15,000 sounds absurd.
I would recommend PCQI certification for FSMA compliance. The organization (which I am not employed by or have any affiliation to) I received my PCQI certificate from, FSPCA, has an excellent guidebook which includes templates on how to conduct a full risk analysis. (Food Safety Preventative Controls Alliance). Wherever you get your certificate from should be able to provide sufficient resources to help you build your plan.
It can definitely feel overwhelming, especially with numerous product variations, but please pursue any opportunities for education before considering paying someone else. .
Hope this is helpful.
Can you tell us a little bit more about your product and process? A lot of times you can group similar products and/or processes together, which will help simplify your plan. Agree with others - the Food Safety Plan Builder is cumbersome, and all but useless if you haven't had HACCP/PCQI training.
Can you tell us a little bit more about your product and process? A lot of times you can group similar products and/or processes together, which will help simplify your plan. Agree with others - the Food Safety Plan Builder is cumbersome, and all but useless if you haven't had HACCP/PCQI training.
Hi MsMars,
And yet everybody (at least up till now) seems to recommend it ?
I attempted to implement the earlier version and got frustrated with its intricacies > gave up. But i put it down to my own limitations after seeing praises all around. :smile:
Charles - yes, unfortunately it is a necessary evil, as it produces a plan that is formatted in a manner that is appealing to the FDA (since they designed it). :dunno:
If you haven't taken the ("non-required" but required) PCQI course, it is very difficult to use. After the course: slightly less so.
Absolutely insane pricing.
Take a look at www.haccpbuilder.com - not my company and not an affiliate link
If not already, you need to get HACCP certified as well, Sodexo will expect it.
Tell me about it... I'll look into the haccpbuilder, thanks for the heads up
Can you tell us a little bit more about your product and process? A lot of times you can group similar products and/or processes together, which will help simplify your plan. Agree with others - the Food Safety Plan Builder is cumbersome, and all but useless if you haven't had HACCP/PCQI training.
I have a refrigerated line of grab and go products. Sandwiches, salads, and burritos. All products are fresh and have a shelf life of 7-9 days.
Our process looks something like this( without getting too deep into it)- Receive raw ingredients, process ingredients,package, and distribute. Most of our items are cooked, while others we use in their raw state without any type of kill stage ex.(Provolone, spinach, mayo, tortilla's)
Let me know if youd like more specifics.
thanks
Are you located in the US. If so, are you FSMA compliant yet. The reason I ask - if you're using a Food Safety Plan builder from the FDA it isn't user friendly.
I also agree with Glenn, $15,000 sounds absurd.
Yes, I am in the US. Currently still working on FSMA compliance... Im a bit behind where i need to be
I have a refrigerated line of grab and go products. Sandwiches, salads, and burritos. All products are fresh and have a shelf life of 7-9 days.
Our process looks something like this( without getting too deep into it)- Receive raw ingredients, process ingredients,package, and distribute. Most of our items are cooked, while others we use in their raw state without any type of kill stage ex.(Provolone, spinach, mayo, tortilla's)
Let me know if youd like more specifics.
thanks
I would think (based on your brief description), you would be able to group products in each of those three categories together and have only three plans as long as the process isn't drastically different among products in that category.
Yes, I am in the US. Currently still working on FSMA compliance... Im a bit behind where i need to be
I would recommend like others have - go to a PCQI course. Some of them have an extra day attached where you can become HACCP certified as well. The PCQI course will give you templates that are more user friendly with examples as well.