HACCP: Module 3.2. Package of Ready-to-Use HACCP Protocol Templates According to Principles 1–5
488593
A product group is a category of products that share a similar production technology, the same main hazards, and similar control stages within the HACCP or ISO 22000 system.
A subgroup includes specific product types within one group that differ in recipe or form but have the same technological production process.
Example:
Group: Cooked meat products
Subgroup (5 items): sausages, cooked sausage, frankfurters, ham, liver sausage.
When ordering several product groups, the following package discount system applies:
488593 399.99$359.99$
2319.98$
3279.99$
4239.99$
5
⚠ Attention!
The price is indicated for one product group and up to 5 (five) product types within the subgroup.
The price is indicated for one product group and up to 5 (five) product types within the subgroup.
A product group is a category of products that share a similar production technology, the same main hazards, and similar control stages within the HACCP or ISO 22000 system.
A subgroup includes specific product types within one group that differ in recipe or form but have the same technological production process.
Example:
Group: Cooked meat products
Subgroup (5 items): sausages, cooked sausage, frankfurters, ham, liver sausage.
When ordering several product groups, the following package discount system applies:
| Number of Product Groups | Discount | Final Price |
|---|---|---|
| 1 product group | 0% | $400 / group |
| 2 product groups | 10% | $360 / group |
| 3 product groups | 20% | $320 / group |
| 4 product groups | 30% | $280 / group |
| 5 or more product groups | 40% | $240 / group |
Additional discount is available for simplified production (service provision) processes where the workflow includes a small number of stages (up to 4), for example: receiving–storage–dispatch (logistics center, retail store, etc.). During checkout, please indicate this in the notes.
List of HACCP Food Safety Management System Protocols
More than 20 documents (specifications, production flow diagrams, protocols, HACCP plans)
Basic technological documentation (for the relevant industry):
Specifications for raw materials and auxiliary materials
Specifications for finished food products
Production flow diagrams (block diagrams, process flow diagrams)
Food safety protocols (HACCP) (for the relevant industry):
Hazard identification protocol (HACCP Principle 1)
Protocol for determination of control measures and Critical Control Points (HACCP Principle 2)
Critical limits determination protocol (HACCP Principle 3)
Operational Prerequisite Programs (OPRP) (HACCP Principles 4 and 5)
HACCP plans for product safety management (HACCP Principles 4 and 5)
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