Hi everybody,
I recently started working in a meat processing facility and we are currently working on our annual HACCP plan reassessment.
At the moment there's only one HACCP plan in the Raw Ground product process category since, at first, they only produced frozen patties. At some point they added another production line for fresh ground beef bricks, and they made very few changes in the HACCP Plan and Flow Chart. We use the same raw materials, ingredients and machinery for grinding all products, but then, part of that ground beef is used for frozen patties and the other for fresh ground beef bricks in different machinery and production lines.
Would we need two different HACCP Plans and Flow Charts for frozen and fresh product? Or can we still use the same we have here now?