Food Allergens and QA Auditing
Started by Babu, Nov 27 2010 01:56 PM
Dear All,
I am a food technologist worked with Nestle UK in the past, I have a quick request for all, I am looking for good material for QA Auditing and BRC auditing and also the Common Food allergens, please do the need.
Thanks and have a nice rest of the day,
Jaggy
I am a food technologist worked with Nestle UK in the past, I have a quick request for all, I am looking for good material for QA Auditing and BRC auditing and also the Common Food allergens, please do the need.
Thanks and have a nice rest of the day,
Jaggy
I am trying to package a 4.4pH food product into a container that deforms at 140-150 degrees. HFH vs CFH vs other options?
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Dear babu,
I'm sorry, maybe it's the weekend, but I have no idea what that means ? Please clarify.
BTW Welcome to the Forum!
Rgds / Charles.C
good material
I'm sorry, maybe it's the weekend, but I have no idea what that means ? Please clarify.
BTW Welcome to the Forum!
Rgds / Charles.C
1 Thank
Dear Charles,
Thanks very much for the reply I mean material means notes and documents to begin the auditing and to record the auditing.
Thanks and Regards,
Babu
Dear babu,
I'm sorry, maybe it's the weekend, but I have no idea what that means ? Please clarify.
BTW Welcome to the Forum!
Rgds / Charles.C
[/quote]
Thanks very much for the reply I mean material means notes and documents to begin the auditing and to record the auditing.
Thanks and Regards,
Babu
Dear babu,
I'm sorry, maybe it's the weekend, but I have no idea what that means ? Please clarify.
BTW Welcome to the Forum!
Rgds / Charles.C
[/quote]
I got that sort of thing from attending a course on internal audit so would suggest you do the same as it is very worthwhile and necessary if you do not have much/any experience.
Which Nestle site? I'm familiar with some of them.
As others have said, auditing is as much about technique as resources so getting trained and trying it out with supervision is the best way to become proficient. Difficult to do via the internet.
As others have said, auditing is as much about technique as resources so getting trained and trying it out with supervision is the best way to become proficient. Difficult to do via the internet.
I am trying to package a 4.4pH food product into a container that deforms at 140-150 degrees. HFH vs CFH vs other options?
Scary Halloween Food Safety Moments...
What’s the hardest part of building a strong food safety culture?
SQF: Why Environmental Monitoring Is a Pet Food Plant's Early-Warning System
BRC Non-Conformance: Are Ear Gauges Considered Prohibited Jewelry in Non-Food Handling Areas?
Restricting access to a small sanitation chemical dispenser/station to comply with food defense
New ISO 22002 Changes for Food Packaging Manufacturers
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ISO 22002 2025 Change Summary - Food Manufacturing
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