5 replies to this topic

[parth3302]

Hi everyone,

I am making a HACCP plan from scratch for a meat company to get them federally registered under SFCR regulations. I have completed the HACCP plan but i need help verifying the complete plan. We are located in Edmonton, Alberta, so if anyone can help with the same.

 

[Scampi]

My best advice is to follow this to the letter

  https://inspection.c...7674768_eng.pdf

 

What type of meat?  there are a lot of subtleties between species and processing type, slaughter house or just processing?

[parth3302]

Hi Scampi, thanks for your reply. We are only dealing with beef and chicken and we have 4 major products: Donair cones raw (chicken and beef), Cooked donair meat (beef and chicken). We do processing, packaging, labelling and storage. 

[Scampi]

All meat processing plants used to be audited against the FSEP model, and it is all encompassing

 

Make sure your HACCP forms cover EVERYTHING under the sun

 

Also, this is indispensable as a reference for hazards  it can be a bit of clicking, but it yields amazing results

 

https://active.inspe...introe.aspx?i=1

 

Make sure the Nutritional Facts tables are as per CFIA and that rounding rules are followed

 

https://inspection.c...64998059?chap=1

 

 

Did you include your allergens as a chemical hazard?  Are you using nitritate/trites and or sulphaties/phites?  They have their own rules

[parth3302]

We are only using wheat and soybean in our product and no nitrates or sulphites. Can you please post the link for reference for hazards again, seems to be not working. Thank you

[Scampi]

Hmmm   it's not working for me either--------I'll see if I can find another link---but keep trying, may be down for maintenance

 

here's a link to the pdf which is better than nothing

https://ag.umass.edu...ntification.pdf

 

 

Ok, wheat and soy are both allergens, so make sure you've included them, it's much easier if they both go into all your blends

Edited by Scampi, 27 December 2023 - 08:10 PM.