Hi
Can somebody advise and guide please
I am working for a beef slaughter and boning facility and I am just working on BRC V7 and I am looking at section 5.4. I am also being requested this by customers of having a risk assessment. This is all new to me so I am struggling.
What am I to be looking for as we only do Beef and I understand that this is to be done on all ingredients.
Look forward to any comments and advise to help me complete this