I have recently started my career in Quality. And I am the only employee. I am doing everything from scratch for the first time..like developing SOPs, logs and records.
The company (based in Canada) I work for is importer of prepackaged food from around the world..We ship them out as is. We have categories like- Cheese, vinegars, jams, rubs, canned meat and fish, chocolate, wafers, (more than 3000SKUs) etc.
I have all the websites and regulations for guidance but I do need some expert advise on following things-
Do I need to develop HACCP plan based on each category or one plan for all the SKUs?
As we are selling these imported products as is..is it okay not to have physical and chemical hazards, because we are not opening anything?
the SFCR document says, the requirement to identify CCPs is not applicable to licence holders who import. so is it okay not have CCP in HACCP?
Any help is appreciated.
Thanks in advance,