SQF 2.3.1.1 Specification and product development
Started by Mark B, Mar 14 2013 11:05 AM
Good morning. I work in a facility that primarily repacks bulk candy into bags, tubs, tubes ETC, but we do have a chocolate line that manufactures sponge candy, and enrobes items in chocolate. I was hoping that someone would have an SQF 7th edition 2.3.1.1 product development and realization procedure that they could share with me.
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Can anyone provide Mark with assistance on this policy?
thanks,
Simon
Can anyone provide Mark with assistance on this policy?
thanks,
Simon
You could you try this as a starting point.
Attached Files
Thank you, this is very helpful. Between this and working with our marketing director, I should be able to develop a procedure.
What belts are used in the bakery industry to have a grip on the product
Frozen temperature for raw meat product
How Often Must Product Specifications Be Reviewed Under FDA/BRCGS?
Total spores vs Total plate count in Sterilised product
How to Label 'Natural Type Flavors' on US Product Packaging
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