Good morning everyone, I'm about to embark on a magical journey to validate our HACCP food safety lol. We are finishing up NSF inspections and gearing up for BRC. I have witnessed a great deal of experience from the members of this site and I'd like to pick your brains on the Do's and Don'ts for HACCP/BRC validation protocols. I will be heading up the project and starting on the food temperature validation study for our Kettles. So please shower me with your wisdom! I want to do it right the first time and develop a robust and science based program that will satisfy the most stringent of BRC auditors lol.
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