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.Go to the full post