Hi all,
I'm in need of some help here. We have a BRC audit in the middle of May and I haven't even started our TACCP risk assessment. I've checked out a few different forums, websites and documents and there doesn't seem to be that much consistency between them. So I need to know the following:
- Do I just consider the treat to the raw materials when they are in our possession or all the way back the supply chain?
- What different categories need to be considered?
- Should each category have the same weighted scoring?
- Does packaging have to be included in TACCP also?
As background, we are a bakery and have about 140 ingredients from 30 different suppliers. Any advice would be much appreciated.
Thanks,
S