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Lelouch_rayne

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Posted 02 November 2015 - 06:51 AM

Hai, Guys...

 

BTW I'm MARY JOAN, I'm here to learn about food safety management particularly the new Vulnerability Assessment on new version of BRC Standard. I'm newbie so I'm trying to gather as many info as i can. So, if you have some knowledge about this, it would be awesome if you can impart some of these to me.

 

Thanks :)



Tony-C

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Posted 02 November 2015 - 07:08 AM

:welcome: Mary Joan

 

I'm sure that you find plenty of useful information on the forums.

 

For BRC Food Safety there are specific topics here.

 

Regards,

 

Tony



Lelouch_rayne

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Posted 02 November 2015 - 07:28 AM

Hi Tony,

 

I'm particularly looking for Vulnerability test. Trying to learn on my one :)



Tony-C

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Posted 02 November 2015 - 11:43 AM

Hi Mary Joan,

 

Then I would recommend taking a look at PAS 96:2014 Guide to protecting and defending food and drink from deliberate attack

 

Kind regards,

 

Tony
 



Simon

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Posted 04 November 2015 - 07:49 PM

Welcome to the IFSQN Mary Joan.

 

:welcome:

 

Regards,

Simon


Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html


ladytygrr

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Posted 04 November 2015 - 09:24 PM

Welcome to the forum, Mary Joan! You'll find plenty of useful information from all of the awesome people on this forum. 


Once in a while you get shown the light, in the darkest of places if you look at it right. -Grateful Dead

 


Lelouch_rayne

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Posted 06 November 2015 - 01:55 AM

Thanks a lot Simon, I found interesting topic in here that could help me so much...thanks guys :)

But i'm still struggling on making the assessment...Gosh!!!! 

 

BTW, since we directly purchased from the ingredient manufacturer, should i still need to consider where did they get the ingredients they used for our ingredients? hahaha...im confused..



Simon

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Posted 06 November 2015 - 07:00 AM

Thanks a lot Simon, I found interesting topic in here that could help me so much...thanks guys :)

But i'm still struggling on making the assessment...Gosh!!!! 

 

BTW, since we directly purchased from the ingredient manufacturer, should i still need to consider where did they get the ingredients they used for our ingredients? hahaha...im confused..

 

Since we are already discussing your query on another thread we'll leave this one to welcome and good wishes. :thumbup:


Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html


JohnWheat

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Posted 06 November 2015 - 08:05 AM

Hello and welcome





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Also tagged with one or more of these keywords: #foodquality, #BRC, #Vulnerabilityassesstment, #internalaudit, #foodmanagementsystem

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