Dear All,
I have started verification of the HACCP plan,and as a results it seems like there are requirements of thorough micro risk assessment,
in my current risk assessment there is covered with M risk but m not able to identified that this control is precisely for E.G ecoli or salmonella or may be listeria..
can any one guide me on this or provide some basic refernce so i can compare that with the prodcuts we are producing
we are producing chilled ready to eat dessert,stocks,marinades ,sauces sorta products...
thanks in advance
kind regards,
shraaa
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