Good evening all !!!!
This is Chef Franklin from chennai-India.I have been bakery and hot kitchen industry from 1997 to till date and developed lot of process in place but I am wondering about to develop ISO 22000 in our kitchen.
Is anyone interesting to teach me step by step about 22000 with the index and guide line.I am getting confusion of i am download anything from google and getting so many suggestion from different sites.
Looking forward reply from you.......
Happy new year !!!!!