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H.S. CROCKER HACCP
PLAN
H.S.Crocker Co. Inc. has determined that
the concept of a Hazard Analysis Critical Control Point program is something
that we will implement. This program, when implemented with our existing TQM
system, will enable H.S. Crocker to provide our customers with a safe, quality
product produced within a "Food Safety" environment.
1. Policy: To ensure that all products
produced at H.S. Crocker
are produced to
meet HACCP standards as much
as possible.
2. Responsibility: It shall be the
responsibility of the HACCP Project Sponsor and of the HACCP
Project Manager to enforce the implementation and compliance of all HACCP
Plan elements.
3. Procedure:
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The HACCP plan will be based on the
seven basic HACCP Principles: Conduct a hazard analysis; Identify
Critical Control Points; Establish Critical Limits; Establish Monitoring
Requirements; Establish Corrective Actions; Effective Record Keeping;
Verification of HACCP Program.
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A steering committee will be
developed consisting of personnel most familiar with our processes: The
steering committee will consist of twelve people; These twelve people will
work in three teams consisting of four members each; All members of the
steering committee will devote 10% of their working hours to HACCP efforts.
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All H.S.Crocker personnel will
receive training in HACCP in a three phase training module.
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H.S.Crocker's HACCP Plan
will be implemented by a specific date to be determined by the Steering
Committee and will be validated by an accredited auditor at such time.
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Any and all HACCP
information will be published and posted for all personnel to review.
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The HACCP Plan will be
reviewed annually and any changes necessary will be made and documented.
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