Hi all
Can you please help, I am a FS team leader at my company and the only trained personnel in FSSC 22000 implementation.
We have a microbiological risk assessment where we have identified significant micro hazard (microbe) for each type of product that we process which is frozen and dried vegetables.
What must I write on the HACCP "hazard assessment" for each step where we identified micro hazard as a potential hazard, we have identified them in all the steps due to handling and machinery being a source of contamination.
Must I repeat the micro risk assessment on all the step or is there a simpler way of referencing what is on the micro risk assessment?
Regards,
Zah