I'm extremely uneasy about including the word "quality" in our Food Safety Policy / Procedures. Though I absolutely want us to produce a quality product, I don't want to be audited against anything that level 2 doesn't require, because I don't want to fail our audit or get non-conformances because we don't have the quality aspect backed up with forms / procedures. My question is: is this justified or am I getting too caught up in the verbiage?
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