Can you please tell me how to carry out control measure assessment for raw ingredients. The available assessment models mainly focus only on process steps.For example, for making ice-cream lots of ingredients are required like milk, cream, milk powder, eggs etc. each having its own hazards. Should we asses the control measures for each ingredient individually or include them in the purchase step?
Edited by Charles.C, 09 August 2017 - 10:20 PM.
moved to iso22000 sub-forum