Hello,
I am working in factory that makes ketchup, mayonnaise (salad dressings) and mustard . We are now in process of implementing ISO 22000, and since we are young team (considering work experience ) every help and advice will be usefull.
Procedure Monitoring and implementation of OPRP and CCP is required and i have a problem to write it.
We have HACCP studies for all products, and also for well water and CIP system (all with process digrams) and there we marked our OPRPs and CCPs.
How to put that in one procedure?
Some example will be very useful :)
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