I am new on this forum. I am a co-op student working on an SQF project and I have a few questions:
- Do I need to create a separate Food Safety Plan/Manual if we have a GMP? I understand that the Food Quality Plan for Level II is a must and can be incorporated into the Food Safety Plan. However, if we are only going for the Level II certification, can the GMP/HACCP plan act as the Food Safety Plan?
- Does anyone have any guidance documents on how to create a food safety plan?
- Does anyone have a glass and brittle risk assessment template?