4 replies to this topic

[Njaquino]

Good day everyone,

 

I come from beverage manufacturing, in which operated under one HARPC program. I started in a new facility that manufactures seasonings (paste/ marinates/ spices/ liquids/ tempura batter), I am having a hard time finding out if I need to make four different HARPC's since they are different process. The person before me only had one haccp plan. 

 

If someone could also point me to the CFR # in which seasoning fall under that would be great. 

 

Lastly would all the products manufactured here be under seasonings?

 

Thanks!

 

Kind Regards,

N. J. A.  

[Hank Major]

Those seem sufficiently different to have different plans. There is a financial incentive to have three or fewer plans, because the auditing companies typically charge the same of 1, 2, or 3 plans, but more for 4-6, etc. One of my clients makes a multitude of dry seasoning blends, which I broke into "Allergen-Containing Blends" and "Non-Allergen Blends". But I only have one FSMA Compliant Food Safety Plan, and those two "classes" of products are both handled within that Plan. The chief difference is that they have different Flow Diagrams.

[Njaquino]

I created each product line its own flow diagram. I have a total of 4 flow diagrams.

 

The following are the groupings I could make:

Marinades & liquid

Paste

Spice/ tempura batter/ breading - Allergen

Spice- Non allergens

 

Not sure if I can combine the paste in with the marinades & liquid. 

[Hank Major]

Yeah, it's a judgement call.  For me, things are the same if they have exactly the same Hazards. 

[Njaquino]

Okay thanks! I will essentially have three HARPC plans.