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  • FSSC 22000 V. 6 ( What do you think?)

    Yesterday, 06:43 AM, Replies: 1

    Hi All..  is there anyone in here already read the new scheme from FSSC 22000 version 6? What is the improvement from the latest ver... more
  • SQF Internal Audit

    Yesterday, 03:28 AM

    Hello,  I am working on our internal audit and from last years audit this was what the auditor said regarding an NC we received for the i... more
  • Tracking changes in manuals

    Mar 31 2023 08:01 PM, Replies: 3

    I know this question has been commented on before but after extensive searching, I can not seem to find the thread. I have inherited an OAP ma... more
  • Monthly GMP Inspections clause 3.4.4

    Mar 30 2023 07:23 PM, Replies: 3

    Hello everyone, question - Do we have to have corrective actions for monthly inspection (clause 3.4.4. BRC Edition 9). or corrections are good eno... more
  • HACCP implementation

    Mar 30 2023 05:34 PM

    Hello all, I am a QA assistant in a drinking straw manufacturing company and I should implement the HACCP for a Global Markets Programme certi... more
  • FSSC 22000 V. 6 ( What do you think?)

    Yesterday, 06:50 PM

    i documented it up too  more
  • Consuming Expired Products

    Yesterday, 04:38 PM

    For me it depends very much on the product.  I certainly wouldn't sell anything that was out of shelf life to anyone. more
  • Claims

    Yesterday, 02:42 PM

    Hello, It is still valid although has been changed some times, the last change was in 2014 https://eur-lex.europa.eu/legal-content/EN/ALL/?uri=ce... more
  • Claims

    Yesterday, 02:05 PM

    Hello, 1. If you supply to EU do tests once per year according with regulation 1924/2006: SOURCE OF OMEGA-3 FATTY ACIDS A claim that a food is a s... more
  • Mold and Yeast levels in raw poultry

    Yesterday, 01:19 PM

    Got it Assuming that the product arrives to use in combos with plastic liners and lids?  How are you packaging your finished product?... more

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  • It is well known that food facilities shall do a food fraud mitigation assessment. Several standards have their own guidelines, started by BRCGS already in its version 7. This version emphasized that the vulnerability assessment is a specialized form of risk assessment. Today it is used by most of the facilities to assess and evaluate the food fraud mitig... more