Haccp Puns

I live on a dairy farm and we're struggling so we're gambling on selling our own milk through a vending machine.

The amount of paperwork involved is absolutely crazy, and that's just for one simple product, how on earth do you guys do it for complicated recipes and ingredients!?

I was just wondering if anyone has done a haccp plan for their restaurant? If so, what was the process like. Did you write the plan yourself, have someone else do it, costs, was it a pain in the ass to write?

Thanks

Hi everyone i was wondering if anyone knew where i can get my haccp certification thats legit?

Alot of job postings in ontario require the cert

Can somebody please give me links or more info that basically shows a basic HACCP layout for ROP based operations. This entails ground meat, raw poultry, and raw frozen fish. These items are meant for retail sale.

Greetings fellow fermentors! I currently run a kitchen in TN that is constantly fermenting anything I can get my hands on. I largely use a 3% salt brine, but we also make kimchi and sauerkraut from time to time as well. Now, technically we aren't supposed to sell any of this without the proper paperwork through the Health Department. I already document everything we do, time/temp/ph, and follow all proper sanitation procedures. Basically I just want to turn my operation into something legit. I have begun the process of creating a HACCP plan and a Variance. I'm just having trouble finding a good template to follow and plug in my information. Any direction would be greatly appreciated. I really just want to have everything in order before I reach out to our Health Inspector.

Stay Funky Friends

Hi I registered a street food business in the UK and I need to know a couple of things.

- how many of the workers will need to have the HACCP certification?

- how/where can I get it? I need a legitimate certification provider.

I found these 2 links, one seems free, is it possible?

https://www.highspeedtraining.co.uk/haccp/?gclid=CjwKCAjwoP6LBhBlEiwAvCcthPOpk1_ZrqKsHa7CQ8i6_yWrUJ3y3-MV9Wv5ZvBbHVwjw77xHwJPwxoC2KcQAvD_BwE

https://myhaccp.food.gov.uk/

I've also read that to be legitimate it has to be approved by Royal Society of Public Health but many don't state this organization

thanks

I've always been in the food sector, so I know terms like HACCP like the back of my hand, but aerospace is a bit new to me, I know ISO9001 so AS9100 isn't too out of the norm, but are there any other measuring systems like HACCP in place?

When using a heat exchanger in the HACCP system, what should be done if HACCP standards are not met after the use of a heat exchanger?

Hi Everyone! I am a student at MSU studying packaging, with a concentration of packaging science. I am currently taking a class on HACCP, and there is an option to become HACCP certified for extra work/money. Is it worth it? What do you guys think?

Hello, I am getting ready to take my HACCP basic test on zosilearning.com and I am stressing myself out for probably no reason. Anyone who has taken this test before:

If I fail the test once will I have to pay for the course again to take the test again?

I’m stressing myself out because I need this cert for my job, and I’m scared that if I fail I’ll have to pay out of pocket for a second test which I can’t afford. I think I’ll do okay but my anxiety is through the roof over this.

Thanks in advance.

Hello! I am a recent graduate and applying to jobs in the food world and many require HACCP certifications. While looking online all the training courses and websites almost look sketchy and I want to make sure I am doing this the right away. Any advice is greatly appreciated!

"TORONTO, Aug. 16, 2021 /CNW/ - Odd Burger Corporation (TSXV: ODD), one of the world's first vegan fast-food chains and first to go public, announced today it has received Hazard Analysis Critical Control Point (HACCP) certification at its food manufacturing facility.

HACCP certification, an internationally recognized designation, validates that Odd Burger has adequate measures in place to ensure food safety and quality control. HACCP certification is also a significant step in its expansion as Odd Burger adds restaurant locations outside of its home province and outside the country. The Canadian Food Inspection Agency (CFIA) requires HACCP certification for federally registered food producers.

"HACCP certification demonstrates that Odd Burger is committed to providing safe, high-quality products to all of its customers," said Alicja Wojewnik, CEO of the audit and consultancy firm Dicentra. "They are on track for a great future as a positive disruptor providing healthy alternatives in the fast-food space."

Odd Burger manufactures its own plant-based proteins and dairy alternatives, which represent about 70 percent of the food sold in its restaurants. Controlling its own supply chain helps the company keep menu prices in line with conventional fast food, reduces its dependence on third-party vendors, and ensures consistent quality and customer experience."

SOURCE:https://finance.yahoo.com/news/odd-burger-manufacturing-facility-earns-113000415.html

Some context: I'm a sous chef in California Bay area and I'll be leaving the company I've been with for three years to take a vacation and then venture into the "employee market" to see what's next for me. I already have some good leads with some brand new restaurants and startups, but I still want to stand out. Since I have some downtime coming up I feel it'd be wise of me to use some of that time to get some serious certification. Servsafe is great for California but HACCP feels way more official and universal. Any thoughts or advice on which certification would benefit me best?

Edit:I am also a charcuterer and would like to pursue this professionally 🙂

https://ca.finance.yahoo.com/news/bioharvest-sciences-20-tons-per-120000639.html