Do you agree that in making a HACCP Plan, you have to adjust to your auditor? Because in our case, we had a training on how to do a HACCP Plan. There are do's and dont's and what's necessary or not. However, when it comes to our auditor (client), they require so much and they want us to include those that were taught in our training as not necessary. Is it really like that? Do you really have to adjust to your auditor all the time?
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