Understanding Food Fraud
Started by Simon, Feb 07 2017 06:44 AM
File Name: Understanding Food Fraud
File Submitter: Simon
File Submitted: 07 Feb 2017
File Category: Food Safety Fridays
Presentation slides and Certificate of Attendance from the Food Safety Fridays webinar conducted by Kathleen Wybourn, Director Food & Beverage, USA & Canada, DNV GL - Business Assurance on February 03, 2017. You can watch the recorded video here.
1 Like
Understanding CCP for Raw Meat
Help with understanding SSOP form 9CFR416.12(a)
Free download: Understanding the “General Principles of Food Hygiene” (including GHP and HACCP) published in 2020 by Codex Alimentarius, and its
Understanding the difference between PRP, OPRP and CCP
Understanding the difference between PRP, OPRP & CCP – An introduction
[Ad]
Understanding CCP for Raw Meat
Help with understanding SSOP form 9CFR416.12(a)
Free download: Understanding the “General Principles of Food Hygiene” (including GHP and HACCP) published in 2020 by Codex Alimentarius, and its
Understanding the difference between PRP, OPRP and CCP
Understanding the difference between PRP, OPRP & CCP – An introduction
Understanding the difference between PRP, OPRP & CCP – An introduction
BRC Guidelines in Understanding Requirements for new site
Need help understanding log reduction
Need help understanding clause BRC 3.5.2.2
Help my understanding on how to get FSSC 22000 certification