Dear Dugaucher,
I presume yr company has no writen HACCP program also, is that correct?? Normally this would require a sanitation program to be automatically included.
Do you have a technical background ?
There are many sanitation programs presented on the IT and in text books plus the basic aspects are deducible from things like BRC standards although the exact relevance will depend on yr own process. There are also typical detailed process / HACCP programs / sanitation programs for yr product type on IT (eg Canadian cfia website) however a proper appreciation of the content will require some suitable background or "courses".
The basic requirements you mention (eg building / environment hygiene control) are often presented in the form of checklists but the relevance will still depend on yr actual situation.
Perhaps you could give a little more info regarding yr process flow as suggested earlier.
Rgds / Charles.C
Thanks a lot, Charles. Thats a good info.
Yes, I have a bacheor in Food science. I was previously working in the same company's lab as
HACCP Coordinator.
We have a written
HACCP Program that needs a lot of improvement.
Our product type is hamburger patties. here is the process:
1) We reveice raw meat as pieces, then store
2) Ground
3) Chill
4) Form into patties
5) Chill again
6) Pack palletize and store
Program is written but need a lot of improvement. I wanted to know, as a sanitation supervisor, what would you do first in that role.
Thanks again.