Hi,
We make dry seasonings and are preparing for SQF audit level 2.
Can someone provide examples of the procedure for below mentioned points :
(how to document these and what is to be included)
2.5.1 Responsibility,frequency and Methods
2.5.2 Validation and Effectiveness
2.5.3 Verification Schedule
2.5.4 Verification of Monitoring Activities.
Thanks & Regards
Dave