I have been working at a bakery manufacturer for about 5 month now and we just passed our SQF audit! Points were primarily lost because our only CCP is for our metal detectors. The auditor stated that baking didn't need to be a CCP but did at least need to be a Preventive Control with monitoring. I was under the impression that those were the same thing, one for a Food Safety Plan and one for a HACCP plan. The owners do not want to add a CCP so I am trying to find alternative ways to add in monitoring without creating a CCP that will also be acceptable for corrective actions.
Additionally, I am reviewing our Hazard analysis and I am trying to figure out how much I can combine in one category. For example, can I have 'Receive liquid ingredients' and under that include oil, juice, flavorings, etc. even though they all have slightly different microbiological concerns? Can i just list all hazards combined into one or do I need to separate it out?
I hope that makes sense. Thank you in advanced for your help!