HACCP for a potato fries processing plant

Hi!

I am currently a undergraduate working on a project to model a Potato Fries Processing Plant. I need some guidance of how to do a HACCP as I have never done one. It is a basic requirement for my project since there is currently a French fry shortage. 

Can someone please assist me in this area?

Kind regards

Hi!

 

I am currently a undergraduate working on a project to model a Potato Fries Processing Plant. I need some guidance of how to do a HACCP as I have never done one. It is a basic requirement for my project since there is currently a French fry shortage. 

Can someone please assist me in this area?

 

Kind regards

Hi Chem eng,

"HACCP" is a rather huge topic to have to learn/apply for a project IMO. How many months do you have ?

For "HACCP/HACCP Plans" Can try this Post/thread -

https://www.ifsqn.co...ll/#entry168743

You can also search for specific related haccp plans via  this page -

https://www.ifsqn.co...earch_in=forums

PS - From memory, haccp plans for "raw" french fried potatoes are typically fairly simple, ie relatively short.