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Thermoforming plastic manufacturing HACCP Plan

Started by , Aug 01 2022 12:18 PM
5 Replies

Hello Everyone,

 

Can you help me with HACCP plan for our thermoforming plastic manufacturing?

 

We are new with the HACCP, and we have just basic knowledge of our food packaging products.

 

And our external audit is in next two months.

 

Please help us.

 

Regards,

Prabh

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I have been on this website and tried to find the information but there is nothing about PET thermoforming manufacturing.

 

Is there is anyone who can help us from form 1 to 11 for HACCP plan.

If you need assistance to write the whole HACCP plan, I would recommend finding a local HACCP consultant to assist. You will need to use your own HACCP team to determine the risks and set limits as it will vary between facilities, even those making the same end product. 

Start with documenting your flow and your raw materials.  With your flow at receiving raw materials through shipping.  Document each process from the start point (receiving) to the end point (shipping).  Once you have a list of raw materials and a list of your process, now you and your team need to assess any likely and logical risks (Biological, Chemical and Physical).  If any risks are identified, look to your Pre-Requisite programs (Pest control, supplier approval, etc.) and see if those programs help in minimizing the risk.  If they don't you need to then look into determining steps for critical control points.  I don't know much about your process, but most packaging, if it's plastic, there is not much of a biological risk within the process.  Your main would be physical with maybe some chemical.  Do some research on HACCP Plans, there are a lot of templates out there.  

I have been on this website and tried to find the information but there is nothing about PET thermoforming manufacturing.

 

Is there is anyone who can help us from form 1 to 11 for HACCP plan.

In fact there is a haccp plan for thermoforming plastics at the link in Post 2.

 

Yr specific Process may vary of course which is why detailed HACCP plans are ultimately  self-defined.


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