Anyone here That can made me a HACCAP plan for a chadder cheese. Or Some one guide me gow to do it ?
I suppose that you mean a HACCP plan for cheddar cheese. In that case, you would need to comply with basic GMPs first, risk identification, risk assessment, and have a plan that allows you to control most of the food safety risks affecting your product. After that, you’ll need to design your HACCP plan and set critical control points if necessary.
Is that plan required by your own country’s laws or is it part of an export requirement?