Dear List members,
I am new in this forum but I have been saddled with the responsibilities of Designing and implementation of a Food Safety Management Systems (ISO 22000: 2005 & HACCP) for a cocoa processing industry. Even though I have some background knowledge on ISO 22000: 2005 and HACCP, please can any one assist me with how to go about the GAP analysis, and other things that I need to do so as to be successful in this assignment given to me.
I will more appreciate if I can get a sample of such work that have done in any other food processing indutry.
Thank you.
- 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