1 reply to this topic

[Focal food]

Hi,
I am in the process of setting up GlobalGap documentation and am a bit betwixt and between as to how to approack the variety of risk analysis required:

New cultivation
Staff hygiene
Organic material

I am used to doing HACCp type analysis, but does anybody have any novel approaches to this.

Any assitance be greatly appreciated !!

Regards,
Norah

[Jan de Wit]

The risk assessment techniques are not described by GlobalGap.
In my experience, the acceptance of the risk analysis technique differs from inspector to inspector.

Normally the HACCP approach is accepted, but better check with your certification body.