Best format to develop a HACCP Plan for food manufacturing?

Hi,

Good day!

Need your assistance regarding development of HACCP Plan.

May I ask the best format to develop HACCP Plan for food manufacturing?

Is it per line or per product type?

Thank you in advance.

Hope you can help me in my inquiry.

Please see the Haccp plan guide line ,for any further information you may ask.

To an extent this will depend on the specifics of what it is that you're making - it's certainly ok to group products by type, if they share the same manufacturing process and same food safety characteristics.

This may help you establish one:

http://www.haccpalli...s/guidebook.pdf

Please see the Haccp plan guide line ,for any further information you may ask.

Hi atif,engineer

Thks for yr attachment.

This is a quite useful Operational Manual but contains a rather  "dumbed-down" version of HACCP, eg there is no use of Prerequisite Programs resulting in various hygienic CCPs.

@ Food Scientist, thks although the Guide linked is sort of antique. Also has no usage of Prerequisite Programs.

@Lan Ser. Some context such as Product/Process/FS Code would have been useful.  Choice of format is typically up-to-you unless officially/FS Code specified.

I suggest you have a look at some typical sample haccp plans on this Forum, Haccp Books, or Internet,

eg  -

https://meathaccp.wi...lans/index.html

https://www.inspecti...482?chap=4#s7c4

http://www.ifsqn.com...ge-7#entry50651