HACCP system for a seafood and oriental food restaurant chain

Hello friends, Someone here needs for help.
 
I'm a quality specialist working in restaurant chain, such as; seafood, oriental food.
 
we decide to implement HACCP system for our business, to increase the safety of our foods.
 
so, in the phase of "Product description & intended use", Q1/ do I need to write every product "food" that we serve?
 
Q2/ in step 4 "flow diagram of the process" is it referred to the main processes of receiving the raw material until finished product? or also includes the other processes ?!

Thanks for your help.

Product description & intended use - you could describe group of products (e.g. salads, soups, etc.)

Flow diagrams of the process - raw material receiving, storage, transfer, handling, manufacturing/processing steps, storage of finished products, distribution of finished products. Don't forget to indicate parameters (e.g. receiving inspection criteria, storage temperature and other conditions, transfer/handling conditions, manufacturing temperature, time, etc., fin. prod. storage temperature, humidity, etc., distribution conditions). Also, indicate rework step, if you have it, CCP stage, lab testing step, if any, and other necessary. 

Thank you olenazh, it's good idea to describe the products as a group, but if I need to write the ingredients of each food

to know which one that may cause hazard, how will the method be?

*see this attachment from USDA guidebook for HACCP plan. I made something like this (e.g. grilled shrimp) 

Product description & intended use - you could describe group of products (e.g. salads, soups, etc.)

Flow diagrams of the process - raw material receiving, storage, transfer, handling, manufacturing/processing steps, storage of finished products, distribution of finished products. Don't forget to indicate parameters (e.g. receiving inspection criteria, storage temperature and other conditions, transfer/handling conditions, manufacturing temperature, time, etc., fin. prod. storage temperature, humidity, etc., distribution conditions). Also, indicate rework step, if you have it, CCP stage, lab testing step, if any, and other necessary. 

Hi Ibrahim Ali,

In restaurants, one approach is to group via Restaurant haccp Process hazards/CCPs  which, from memory, typically gives you 2 very long lists of menu items. (the relevant CCPs are (from memory again) typically at one or two stages for a conventional cooking/holding/serving type scenario).

IIRC, this Procedure is detailed/exampled in USDA's helpful haccp publication related to foodservice situations (attached on this Forum [somewhere]).

Thank you Charles, it's been very helpful.