Senior managament commitment and co

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, packing and storage areas(7.1)

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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, packing and storage areas(7.1)

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Senior managament Continual Improvement and commitment (1.1)
The Food-safety HACCP Plan (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 (04/11)
Management of allergens (5.3)
Control of Operation (6.1)
Labeling and Control Pack (6.2)
Training: RAW Material Handling, Preparation, Processing, Packing and Storage areas (7.1).

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Results (English) 3:[Copy]

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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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