HACCP guidance in a nutshell
Hey guys! Need your assistance with guidance documents explaining HACCP system implementation in simple words for people who never heard of it. A very nice old guy turned to me with this and I've sent him some reference docs, but those are still for more experienced professionals. This gentleman has a small plant making ketchup, jelly, etc. and there are potential perspectives of selling this stuff to Metro and Sobeys - but those guys ask for a HACCP system. Additionally, this gentleman has no money to hire an expert - so, he's gonna do it himself. Let's help the old man, eh?
Hey guys! Need your assistance with guidance documents explaining HACCP system implementation in simple words for people who never heard of it. A very nice old guy turned to me with this and I've sent him some reference docs, but those are still for more experienced professionals. This gentleman has a small plant making ketchup, jelly, etc. and there are potential perspectives of selling this stuff to Metro and Sobeys - but those guys ask for a HACCP system. Additionally, this gentleman has no money to hire an expert - so, he's gonna do it himself. Let's help the old man, eh?
Hi Olena,
With all due respect, it likely depends on what you mean by "simple". :smile:
Are you sure this nice, old, poor guy is not "having you on" ?
Do any basic BCPA informed QA/whatever personnel exist ? This would logically be a preferred initial route.
I previously attached some detailed but concise "basic" haccp manuals (Canadian Advantage) here but I doubt they will be understood without some elementary BCPA awareness.
Is a subsequent audit involved ?
PS - I am unfamiliar yr specified Brands, do they offer guidance on the level of haccp sophistication required ?
That's the point: a subsequent audit is a requirement of Sobeys. This guy used to operate with basic GMP with no QA personnel. Charles, could you please attached a basic HACCP manual OR please refer me to the thread having it. Would be much appreciated.
Merry Christmas!
That's the point: a subsequent audit is a requirement of Sobeys. This guy used to operate with basic GMP with no QA personnel. Charles, could you please attached a basic HACCP manual OR please refer me to the thread having it. Would be much appreciated.
Merry Christmas!
It would be useful to determine if Sobeys can provide an example list of their basic requirements.
I enclose the HACCP Manual(s) -
HACCP Advantage Program Manual,Ontario,Vol1.pdf 1.06MB 51 downloads
HACCP Advantage Program Manual Guidebook,Ontario,Vol2.pdf 1.89MB 38 downloads
HACCP Advantage Program Manual Guidebook,Manitoba.pdf 2.44MB 38 downloads
Notes
Vol1 is essentially a collection of GMP/Traceability/Security SOPs + HACCP Plan Forms (based on the Principle that HACCP System = GMP (aka Prerequisites) Programs + HACCP Plan[s])
Vol2 (Guidebook-Ontario) explains how to implement the contents of Vol1 and includes some illustrative examples.
3rd file (Guidebook-Manitoba) has closely similar structure/contents to Vol2 but contains some alternative viewpoints ex Manitoba. Also utilizes contents of Vol1.
The above files are dated 2005, 2007 however the haccp decision tree is probably still quite usable (in fact it incorporates one step which was later added to Codex tree).
May also be useful to investigate this website although full benefits require registration -
PS - Simon some time ago posted a HACCP (Packaging) Package which you may also find of some benefit (similar vintage to above attachments) which is available here -
https://www.ifsqn.co...mpany/#entry220.
PPS - The above is obviously not tailored to FSMA requirements.
P3S - I'm unsure whether such an audit would accept the absence of a HACCP team >1 unless the production is miniscule ?.
P4S - IIRC, a haccp plan for ketchup exists in the Literature, eg the sub-link here -
Charles, I can't express how thankful I am! You are very kind person and an extremely experienced professional! If anyhow I could be useful for you - just let me know, eh?
In the US, small businesses can get guidance at little or no cost from the local universities or local economic development agencies.
Not sure if anything like that exists in Canada.
Silliker has a video we use for basic training for plant GMPs. It discusses HACCP.
Silliker has a video we use for basic training for plant GMPs. It discusses HACCP.
Hey Bo16, could you please send me a link? Would be much appreciated!
Silliker has a video we use for basic training for plant GMPs. It discusses HACCP.
Hi Bo,
Appreciate the link. Costs $ of course.
@olena - JFI there are related options on this Forum also.