I recently started at a company that functions in 3 primary categories of food product. Fresh whole produce, fresh cut and packaged produce (food service and direct to consumer), and meat processing & packing. They are also getting into greenhouse production of growing produce but that may be another story for another day...
It is a small family owned company, <10 employees, and I've been tasked with sorting out an incomplete discarded HACCP plan that was implemented by someone who no longer works with the company. The owner's hopes are to implement what we need to acquire a GFSI certification (Primus/SQF).
They were operating under the assumption that we could just put together a new HACCP plan quickly, have 90 days of records of temp readings/cleaning/etc and that would be enough to have a Primus/SQF auditor come through for the certifications. As I read more there seems to be so much that is unknown and misunderstood.
My end all questions are...
- Where do I start? HACCP Certification?
- What course is best for our products (meat/whole produce/cut produce)
- PrimusGFS or SQF? We only operate within our state. Concerned with what has a potentially less stringent requirements and cost.
I'm eager to jump into this world but I am completely green. Let me know if there is ANY advice you can help with! Thank you so much.
Edited by Charles.C, 08 February 2020 - 04:28 AM.
HAACP > HACCP