I'm updating our HACCP plan and am wondering about ingredient hazards/risks. If I have different kinds of chocolate (ie milk, dark, white), would I be able to put all the chocolate under one entry as long as I list all the hazards? Or should I have each one as a different entry?
Flavours, 8 different flavours - would that be one entry for flavours or 8 for each kind?
What about peanuts and peanut butter? One or two?
Thanks in advance,
AA NNFF
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