Hi All,
I have just finishedd my BRC audit ,and auditor was suggesting that at receival time chilled product temp. should not exceed than 5 degree c,where as my system permits 7 degree as a surface tempr...can any one advice me on it please???
Also What should be the ideal handwashing temp,as i was googling and was not able to find particular water temperature ,every guid line was suggesting it should be warm running water....please advice me ......
kind regards
- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Food Safety Fridays
- Recorded Food Safety Essentials
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More