As far as HACCP goes, you will just need to add it to your flow chart and hazard analysis. Then the typical evaluation for B,C/R,P hazards.
Do you have a procedure / for for 4.6.1 & 4.6.2? It covers the basics of sanitary design. I usually create a form and procedure based off the links below. There are several if you google "sanitary design checklist".
https://www.usdairy....0110730.xls.xls
or
https://meatinstitut...ooklet 2021.pdf
and / or
https://ucfoodsafety...files/26502.pdf
Do you have a procedure / for for 4.6.3? It covers ensuring that the equipment has been clean and cleared, approved, and associated procedures have been updated. I call it commissioning.
I have attached a simple commissioning checklist as an example as a starting place. You may want to add or delete items as it makes sense for your operation. I would also create a procedure that covers this.
In theory you could combine all of this into one procedure / form. I find its cleaner to keep them sparate.
The goal is to 1) make sure the equipment is acceptable for use in food production. 2) make sure the equipment is ready for use and all policies, procedure, forms have been updated to ensure it will no pose a future food safety risk.
Edited by kingstudruler1, 30 December 2024 - 07:14 PM.