Hello everybody
I would like to make this question to an BRC/IFS or ISO 22000 auditor or to someone who has gone throught an BRC/IFS/ISO 22000 audit.
I would like to know your opinion regarding to what do you expect to see when you ask for the validation process for a canned heat treatment for fish or vegetables for example?
And, what do you expect to see when you ask for the validation process for a pasterized heat treatment for meat products for example? Or, do you really need to ask for that in this last case?
Regards
Esther
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