2 replies to this topic

[karamjit7828]

Hi,

 

Could anybody please provide me guidance how to make haccp plan for herbs packaging. Our company is bringing product like herbs basil, rosemary etc. in pounds from supplier in Canada, and go through steps of receiving, grading and packing in clamshells and shipped.

Please provide me sample like how to make haccp plan and get haccp audit done?

 

Thanks

Karamjit

[TimG]

Hi Karamjit, welcome to the forums.

I noticed your other post was questions on how to put together a HACCP for herbs?

Did you take the HACCP templates you received (I hope) in your recent HACCP course and put together the team? It's going to really hard for anyone else to give you HACCP plans that would work for you, because they are very much like a fingerprint. Even manufacturers who make exactly the same product will have very different HACCP plans.

Edited by Charles.C, 13 February 2020 - 07:27 PM.
moved

[karamjit7828]

Yes I got the different forms. As we are bringing Packed product from different vendors and the open it and after grading packed in clamshells 28 gram spec. Should I fill product description form for all 11-12 Herbs. I really need guidance as I am confused that our company is already Canada gap certified for fresh produce green leafy vegetables. Now they are starting clamshell business for herb packaging. If they want haccp certification for all facility what will be requirement and do I need top go through all forms for leafy vegetables differently and herbs differently? Vegetables are grown in farm and herbs are getting supplied from different vendors.

Please guide me and send me related content, samples on my xxxxxxxx

Thanks

Edited by Charles.C, 13 February 2020 - 07:27 PM.
moved, email removed