HACCP Flow-Chart Question

I am building a HACCP flow-chart for a RTE (frozen) product with meat which I will then use to create a full HACCP document. I do not write a lot of HACCP plans, so I just wanted to get some feedback on the Tortilla and Salsa process. Should I number those differently? If each of those is their own process with steps should I create a completely seperate HACCP for each of those products as well or can I have them all included within this one? TIA for any advice!  -Nicky 

Here is the file! 

Hi Charlie; To me - looks OK as soon as all the steps are included. I have the same for my ice cream products. The only thing I noticed - you didn't include parameters (e.g. mixing time, boiling/cooking/cooling temperature, weight, storage temperature, etc.), coding matrix and details for packaging (e.g. material, size)

Hi Charlie; To me - looks OK as soon as all the steps are included. I have the same for my ice cream products. The only thing I noticed - you didn't include parameters (e.g. mixing time, boiling/cooking/cooling temperature, weight, storage temperature, etc.), coding matrix and details for packaging (e.g. material, size)

Thank you! I will be adding those parameters on the full write-up. I don't usually add them on the flow-chart, but I can. I have always made the flow-chart pretty basic just to try to save space and make it as easy to read and follow as possible.