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Posted By May
Hi everybody,
Not sure if I hv used the right forum, but need help on HACCP flowcharts and processes. Thanks
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Posted By May
Hi Merv,
I hv got those details, but I need opinions on what details need to go on display on the production floor. My boss wants me to put up a display on eveyr process being carried out.
Thanks
May
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Posted By Merv Newman
I'm sort of presuming you are in a food production facility (alright, a kitchen)
If the HACCP evaluation has been completed by your predecessor then the Hazards and Critical Control Points will have been identified. Remaining Hazards should be indicated by warning signs. Post lists of CCPs as a general reminder.
Sign-off sheets for temperatures, disinfection of worksurfaces, bacterial swabs, floor cleaning and so on should be easily available to employees. Control intervals and measures should be repeated on these sheets or log books.
Reminders to "now wash your hands" should be posted at toilet exits, entry from the waste bin area and over the prep tables.
Results of bacterial swab tests should be graphed against numerical objectives and posted.
I've probably missed a few things as I've only done HACCP audits in restaurants. Hope some of our colleagues can come in and help out.
It is also an idea to have your "food hygiene" policy, signed by MD or equivalent, presented to all workers and posted in work areas.
Merv
Note : the word "posted": I had some documents translated from English to French. Came back as "sent by mail"
And "snail-mail" translates to "courier d'escargot" Not a lot of people know that. (M. Cain, c 1902)
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Posted By Merv Newman
Reading your posting again, you could consider a photo or diagram of each process with the Hs and CCPs indicated and explained
Merv
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Posted By May
Hi Merv,
Your idea has helped me alot, and I mean alot!!!!! Sorry for not replying any sooner as I finished work at 4.30 yesterday.
May
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Posted By Ali
I used to work as an Environmental Health Officer for 14 yrs, so maybe I can help. What is your query ?
Ali
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Posted By May
Hi,
It's me again and my silly question session!
You see, I'm in the midst of doing a display on every process on the Production. Had a meeting with my boss this morning with a sample. He commented that it's too plain(all black!) and it needs colours(in letters or cell boxes). I need suggestions as I don't wanna make the display too colourful.
All I could think of is probably using a red 'YES'and a blue 'NO' on the CCP column!
I need feedbacks and suggestions.
Thanks
May
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Posted By Ali
Usually with food safety the common notation is red for danger and green for safety !! CF Traffic light system
Ali
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Posted By May
Thanks for the reply. May
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Posted By Samantha Rigby
Hi May
Email me direct if you like because i've got a huge folder with loads of info in to do with HACCP, its all in retail though (food handlers, bakery, total shopfloor etc) don't know if it will be similar to what you are looking for but give me a shout if you need any more help.
sam x
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