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Senior managament commitment and continual improvement (1.1)
The food safety plan-HACCP (2)
Internal audits (3.4)
Management. Of suppliers of raw materials and packaging (3.5.1)
Corrective and preventive actions (3.7)
Traceability (3.9)
Layout Product,, Flow and segregation (4.3)
Housekeeping and hygiene (4.11)
Management of allergens (5.3)
Control of operation (6.1)
Labeling. And pack control (6.2)
Training: raw material handling preparation processing,,, and packing storage areas (7.1)
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