3 replies to this topic

[NewQA]

Hi All,

 

I'm working with this business for first time and I have been told the need to create a HACCP plan, but I'm not sure from where to start.

 

There is not CCP involve as a brokers we only purchase packaging - storage and sell.

 

Have anyone has a template that can be use as a guidance?

 

Appreciate your help :)

[pHruit]

There are a couple of threads here in the BRC A&B section that cover some HACCP-related elements, so it might be worth having a quick look at them. Probably a lot of very specific detail in there that won't be relevant, but might spark some useful ideas. Have a look at this one as a starting point: https://www.ifsqn.co...agents-brokers/

 

Are you already familiar with HACCP in a more traditional sense?
If so, it's broadly the same as that, or at least as close as BRC gets these days with the ever-growing list of hazard types, but the "process" is your supply chain rather than actual manufacturing, so for example the steps in a simple process flow diagram may be something like:
Your suppliers

Transport

Customs clearance (if importing into the UK)

Transport

Your company, and/or external warehousing

Transport

Your customer.

[NewQA]

Hi Phruit,

 

Thanks for your reply. Definitely, a good help. I never work with non-food products in Haccp so it is hard to think in process that I don't see before.

 

I have another question, the Product description will be base on manufacturer information, right?

[pHruit]

I have another question, the Product description will be base on manufacturer information, right?

I think the answer to this is "probably", or at least partially. If you define your own spec and issue that to your manufacturers then arguably it's your spec that would define many of the products' attributes. If you're buying standard products from manufacturers then they'll certainly be best-placed to provide the relevant info for the product description. Dependent on your relationship with them, you may be able to ask for extra details on their HACCP plan to see how they define these, as they should know the products best.