1 reply to this topic

[Huynh Dieu]

Dear all,

 

I would like to seek for your valuable advises and sharing about this food industry. I have recently received a job opportunity in this industry and will take the new job as Food safety officer in a month. It will be great to be prepared for some useful and technical knowledge and understanding about production line and common concerns for this sort of product so it will support me in catch up new tasks more smoothly. May I ask for your sharing about the typical production process flow, hazard analysis and HACCP plan for this product?

 

Much thanks in advance for your kind support, :) :)

 

Kind regards,

Darla

[Charles.C]

Dear all,

 

I would like to seek for your valuable advises and sharing about this food industry. I have recently received a job opportunity in this industry and will take the new job as Food safety officer in a month. It will be great to be prepared for some useful and technical knowledge and understanding about production line and common concerns for this sort of product so it will support me in catch up new tasks more smoothly. May I ask for your sharing about the typical production process flow, hazard analysis and HACCP plan for this product?

 

Much thanks in advance for your kind support, :) :)

 

Kind regards,

Darla

 

Hi Darta,

 

These are the nearest things I could find to yr request.

 

file  ck1 omits the hazard analysis but fully details the results. ck2 includes a hazard analysis but stops at the production of the dough, ie before cooking.

ck3 has quite useful process/hazard description but the hazard analysis methodology is rather "outdated" generating several CCPs which would, currently, most likely be interpreted as PRPs.

 

 ck1 - haccp plan cookies.pdf   296.98KB   262 downloads

 ck2 - haccp cookies.pdf   1.01MB   254 downloads

 ck3 - HACCP Plan Biscuit,,2013.pdf   229.3KB   246 downloads

Edited by Charles.C, 02 March 2020 - 12:27 AM.
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