All manufacturing and packing of savoury dry product (consisting of spices, herbs, wheat as raw material) however there are different pack size packed in vertical form fill and seal packing machines.
The wet section consist of blending and packing of liquid (syrup, jams, butter)
In my assignment I have done the following
So currently the HACCP study is broken down in 5 studies ie:
HACCP 1 - Receiving,
HACCP 2 - Pre-batch
HACCP 3 - Blending
HACCP 4 - Packing
HACCP 5 - Dispatch
However I am also considering changing it and take all this steps and include it in one process flow
So the HACCP Process Flow will include REceiving, pre-batching, blending, packing, dispatch
Hope this is clear as mud.