HACCP Plan Flour Milling

Hello everyone, I'm reviewing the HACCP plan for our company which is an industry of flour milling. We have a lot of kind of final product (glucose syrup, starch, gluten, flour...). For the HACCP plan I will prepare a global plan with general risk, and a plan related to production with description of each step. What do you think? Do you have a better idea or it's good what I wanna do? Do you have an example to share please? Thank you

Hi fouziak,

On searching the forum I notice you starting a thread recently on this topic, which has some replies with several useful links for info from Scampi and Charles.

https://www.ifsqn.co...+flour +milling

Have you managed to have a look through these?

Hi fouziak,

 

On searching the forum I notice you starting a thread recently on this topic, which has some replies with several useful links for info from Scampi and Charles.

 

https://www.ifsqn.co...+flour +milling

 

Have you managed to have a look through these?

Hello,

No it's not the same question!

Before i was looking for the acceptance limits related to the biological risks.

Thanks