Quick answerA food factory should prepare product descriptions, process flow, hazard analysis inputs, CCP monitoring evidence, GMP/SSOP records, training records, water test evidence, pest control records, traceability files, and internal audit evidence before HACCP work becomes audit-ready.
Why readiness matters before documentation
A manual alone is not enough. HACCP readiness depends on operating evidence: monitoring records, responsible staff, training proof, corrective actions, verification, and traceability records.
What should be reviewed first?
Review process flow, product risk, sanitation records, CCP candidates, training history, pest control, water testing, and whether records are maintained consistently.
FAQ
Yes. HACCP system building and China route preparation can run in parallel, because GACC preparation often depends on the same food safety and evidence base.
No. CERE helps prepare readiness and evidence. Certification is handled by qualified certification bodies.