Hi everyone!
So i am redoing a new HACCP Plan for my company, the previous manager has made one but is really confusing and the way they grouped the products seems very odd that made inspectors a bit confused. If anyone can suggest a way for me to group the products we have for the HA. I have a few ways but would like to hear everyone's suggestions :) These are the different products we have:
- Ground Spices
- Whole Spices
- Dried herbs
- Candies (some are allergens) (with secondary packaging, individually wrapped and placed into a bigger one bag)
- Candies (some are allergens) (no secondary packaging)
- Whole chili peppers (some have sulfite)
- Grains (Ex. Flax seeds)
- Seeds (Ex.Pumpkin)
- Treenuts
- Peanuts
- Food Ingredients (Bromelain, baking soda)
- Dried fruits (some have sulfite)
- Snacks (Most if not all are allergens).
- Redistributed product.
- Corn husks
- Ground Dry & Whole cooked shrimp
- Seasonings (Mixed and processed/more than 1 ingredient)
- Seasonings (Not mixed or processed/single ingredient)
- None-edible food grade material- Cal Hydroxide.