I have recently accepted a GM position at a local Donut Shop and I want to create a HACCP plan that adequately represents the needs of the food products. This is my first GM position, and I have a lot to learn in this area. I've never created an HACCP, and as far as I can find out, the previous owners did not have one. The only raw ingredients that are used are the cake and yeast donut flour, yeast, brownie mix, and frozen dough used for cream horns. All the products used are pre-made mixes and don't use raw eggs, butter, or milk. I've been researching and I want to try to identify CCP's for each step in the process. Since we don't use products that need to be temperature controlled during the process of making donuts (outside of the fruit fillings), and since the process is simple (measuring out flour, water, yeast etc., cutting and proofing dough, and then frying and finishing with icing or fillings) I'm not sure how to identify the areas that are the highest risk or should be considered CCP's. I know I sound a little ignorant, but I really want to make sure I'm doing this job right and help make this business safe and successful. Any advise would be greatly appreciated.
*side note* I plan on having all employees who will be preparing or handling food to wear gloves in all steps of the process, from raw product to handling finished product while icing or filling.
Edited by RoyalDonut, 20 June 2022 - 07:02 PM.