GMO FREE Products Risk Assessment
Started by Snitzel, Jun 01 2011 09:06 AM
Is there some sort of Risk Assessment principles or template that one can follow in order to categorise raw materials as "more" or "less" likely to "contaminate" a GMO-free product with GMO? can anyone help???
FDA requirements for hemp food products
Anyone here can share the EMP risk based example?
How to determine pathogens of concern in uncommon products
Raw material risk assessment - where to list turmeric used as a colour?
Exploring Practical Strategies to Reduce Salmonella in Poultry Products
[Ad]
Hi Snitzel,
How about this?
list all your raw materials, intermediates, finished products (e.g. in excel)
check out the GMO status as reported in the raw materials specs or the supplier statement.
What kind of GMO free products are you producing?
How about this?
list all your raw materials, intermediates, finished products (e.g. in excel)
check out the GMO status as reported in the raw materials specs or the supplier statement.
What kind of GMO free products are you producing?
Thank for the reply,
thats what I had in mind, and what I did eventually also adding "questions" concering packaging of the raw materials, percentage of the raw material in the recipe etc..
We will be producing meat products (ham, sausages etc)
thats what I had in mind, and what I did eventually also adding "questions" concering packaging of the raw materials, percentage of the raw material in the recipe etc..
We will be producing meat products (ham, sausages etc)
FDA requirements for hemp food products
Anyone here can share the EMP risk based example?
How to determine pathogens of concern in uncommon products
Raw material risk assessment - where to list turmeric used as a colour?
Exploring Practical Strategies to Reduce Salmonella in Poultry Products
How are you guys remedying Red 3 from your products?
Marking and Holding Products Rejected by Metal Detector
Serious Listeria Outbreak Warning in Chicken Fettuccine Alfredo Products! Three reported deaths and one fetal loss.
Risk-Based EMP Response by Zone for E. coli vs Salmonella-Listeria
BRCGS Clause 8 – Production Risk Zones for Baked and Fried Snacks