Dear Simon
I would like to know about the below items in the flour milling in HACCP Or ISO 22000
Biological Hazards with Controls
Chemical Hazards and Controls
Physical Hazards
Critical Control Points (CCPs) Determination
HACCP Generic Model
HACCP Plan
I searched about those in http://www.inspection.gc.ca/ , but I didn't find something more. Could you please guide me? I would appreciate it.
Mohammad
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