2 replies to this topic

[Natalia862]

Hello,

 

If a broker of ambient food ingredients has a BRCGS Agents & Brokers certification with an existing HACCP plan for operational processes, is a separate HACCP plan required for their NPD (New Product Development) kitchen?

 

 

[SHQuality]

Would the new product development kitchen add any risks that are not present in the regular operational processes or in the existing ingredients?

From my personal experience, I remember that R&D areas are not really all that strict on separating allergens and using separate tools for them, so that could in theory add additional risk. 

[GMO]

You have raised a REALLY interesting question. My gut feel is "yes" if anyone is EVER going to be eating the food from that kitchen but I have to be honest, when I last audited an NPD kitchen, it was for physical standards, temperatures etc so the outputs of HACCP but did I ever check they had a HACCP plan? I'm embarrassed to say no.

 

Most NPD kitchens are using vastly different processes to production facilities so in my mind it should be separate, can be a simplified HACCP if permitted in the jurisdiction and by any standard requirements but should be there.