Hello all, starting out with creating a HAACP plan and the company I'm at makes RTE granola and we're going to try and get SQF certified. I'm building up a HAACP plan now and I have our metal detector as a CCP and I was going to add our cooking and chilling stages as a CCP because during HACCP online training it was mentioned these steps as normal CCPs. They have added a production manager to this small company of about 20 employees and he's adamant that these 2 steps aren't CCPs and we don't need any kind of documentation at all. I wanted to institute a check for temperature verification when the granola comes out of the oven to have documentation that it was in the oven long enough and was cooked to a high enough temperature. The same for our chillers to cool down the granola before we continue our process. I'm also in the process in trying to get our cooking step validated as a kill step, since I seem to follow that this should be validated since there could be possible pathogens in our process or ingredients if it isn't cooked correctly? I'm fairly new at this and I come from the Pharma and Dietary industry and am just learning the food process. My question here, is the Production manager correct about them not being CCPs? Also, if he isn't or is do I still need documentation that this process has been completed correctly? My thought process was to have a little quick form that states oven temp setting, length of time cooked, and to use a temp gun and record the actual temp of the granola. Thanks in advance for any help and advice!
Edited by Jacob Timperley, 16 April 2021 - 10:12 PM.
