THIS IS AN ASSIGNMENT FOR UNI AND THE QUESTION IS BASED ON A BAKERY THAT ALREADY HAS AN A RATING BRC AND WOULD LIKE TO IMPLEMENT ISO 22000 AND HOW MUCH WORK WOULD BE INVOLVED
I FIND THE ISO 22000'S WORDING CONFUSING AND LOTS OF CHECKING BACKWARDS AND FORWARDS
THERE ARE ALSO SOME UNFAMILIAR TERMS OPRP BEING ONE
IS QUALITY MANUAL NOW A FOOD SAFETY MANAGEMENT SYSTEM ?
THANKS FOR THE HELP
PAUL ASHLEY(UWIC)
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