Hi folks,
I read the FDIS quickly and draw a conclusion.
IMHO ISO 22000 has a new approach to HACCP plans.
Starting from the product and its intended use, we identify hazards, establish PRPs according to Codex, GMPs, and so on and afer that we perform risk assessment, establish CCPs and/or operative PRPs.
I mean the subject is the product and its intended use and all the food chain has to be involved in order to ensure food safety.
Do you agree Saferpakers ?
I would be glad to hear your opinion
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