5 replies to this topic

[Spiceman]

Do I need to do a HACCP and/or Food Safety Reanalysis if I add a new piece of food contact equipment, add a new ingredient (often), or supplier? Does anyone have a FSP Reanalysis template? I have a template for the HACCP that I use annually  but do I have to do this every time. We are small dry blending manufacturing facility - less then 10 employees. 

[Scampi]

New equipment or process is a yes to the entire plan

 

New ingredient or supplier would just require a risk assessment  UNLESS you are introducing an allergen to your facility and will be making allergen containing and non--then the entire plan needs reassessed.

 

This link is a little old-however-the content still rings true. You should be able to copy and paste from it into your own docs

 

https://docplayer.ne...d-industry.html

[Spiceman]

Is there a template or format for reviewing the FSP?

[Scampi]

What has your company done before for reassessment?  

[Scampi]

http://www.ssfpa.net...ACCP_review.pdf

[Spiceman]

Scampi - this is the first time we are doing a reanalysis for the FSP (within the 3 yrs)