It’s only taken a year!

After receiving up to date training on HACCP 18 months ago and finding that there are several new areas which need to be incorporated into our HACCP manual, I have been working through this large document.

HACCP is designed to look at all of our production methods and split them apart to see how contamination can enter the line or the product.

Contamination can be physical (metal, wood, jewellery), biological (moisture, mould, pest droppings), chemical (oils, lubricants, sprays) and newly introduced allergens such as nuts, grains, food wrappers etc.  Every element of each process is broken down and it is documented how we control these 4 contamination groups from gaining access to the raw materials or the product.

This review process has taken a year after starting it and then changing one of our production lines so had to start again, but has resulted in a 133 page document which is finally complete!  Phew!  Job done.