Seasoning Manufacture & HARPC

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.  

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.

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. 

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

Okay thanks! I will essentially have three HARPC plans.