Dear all,
our company has recently introduced in food processing (Mango & Guava pulp & Pome. juice Conc.). Previously we were in fresh produce exports and have experience of BRC certification. Presently we are going for ISO 22000.
I have prepared HACCP plan and some imp. procedures but i am feeling difficulty in preparing OPRPs.
I will be grateful if any one can give the example (Model) of documented OPRPs manual (Log).
Thanks and Regards,
Sachin Saindane
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