Jump to content

  • Quick Navigation
Photo
- - - - -

HACCP guidance in a nutshell


  • You cannot start a new topic
  • Please log in to reply
9 replies to this topic

olenazh

    Grade - PIFSQN

  • IFSQN Principal
  • 791 posts
  • 237 thanks
225
Excellent

  • Canada
    Canada
  • Gender:Female
  • Location:Toronto
  • Interests:My job, church, reading, gym, horror movies

Posted 24 December 2020 - 06:16 PM

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?



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 18,987 posts
  • 5289 thanks
1,258
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 25 December 2020 - 04:46 AM

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 ?


Kind Regards,

 

Charles.C


olenazh

    Grade - PIFSQN

  • IFSQN Principal
  • 791 posts
  • 237 thanks
225
Excellent

  • Canada
    Canada
  • Gender:Female
  • Location:Toronto
  • Interests:My job, church, reading, gym, horror movies

Posted 25 December 2020 - 02:14 PM

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!



Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 18,987 posts
  • 5289 thanks
1,258
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 25 December 2020 - 10:10 PM



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) -

 

Attached File  HACCP Advantage Program Manual,Ontario,Vol1.pdf   1.06MB   33 downloads

Attached File  HACCP Advantage Program Manual Guidebook,Ontario,Vol2.pdf   1.89MB   24 downloads

Attached File  HACCP Advantage Program Manual Guidebook,Manitoba.pdf   2.44MB   26 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 -

 

https://myhaccp.food.gov.uk/

 

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 -

 

https://www.ifsqn.co...rns/#entry53604


Kind Regards,

 

Charles.C


olenazh

    Grade - PIFSQN

  • IFSQN Principal
  • 791 posts
  • 237 thanks
225
Excellent

  • Canada
    Canada
  • Gender:Female
  • Location:Toronto
  • Interests:My job, church, reading, gym, horror movies

Posted 27 December 2020 - 07:56 PM

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?



Thanked by 1 Member:

kfromNE

    Grade - PIFSQN

  • IFSQN Principal
  • 649 posts
  • 192 thanks
167
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Bicycling, reading, nutrition, trivia

Posted 28 December 2020 - 12:50 PM

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.



Thanked by 1 Member:

Bo16

    Grade - AIFSQN

  • IFSQN Associate
  • 43 posts
  • 12 thanks
8
Neutral

  • United States
    United States

Posted 05 January 2021 - 04:44 PM

Silliker has a video we use for basic training for plant GMPs.  It discusses HACCP.  



Thanked by 1 Member:

olenazh

    Grade - PIFSQN

  • IFSQN Principal
  • 791 posts
  • 237 thanks
225
Excellent

  • Canada
    Canada
  • Gender:Female
  • Location:Toronto
  • Interests:My job, church, reading, gym, horror movies

Posted 05 January 2021 - 04:46 PM

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!



Bo16

    Grade - AIFSQN

  • IFSQN Associate
  • 43 posts
  • 12 thanks
8
Neutral

  • United States
    United States

Posted 05 January 2021 - 04:57 PM



Thanked by 1 Member:

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 18,987 posts
  • 5289 thanks
1,258
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 06 January 2021 - 02:51 AM

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.


Kind Regards,

 

Charles.C


Thanked by 1 Member:



0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users