Good afternoon,
We receintly had our FSSC stage 1 audit and was asked for validation for our identified CCP Produce sanitation. We are a catering facility and because many produce is eaten raw we have identified the sanitation procedure as a CCP.
Problem is the Salad wash tablets containing Sodium dichloroisocyanurate only comes with SAfety data sheets, Does anyone one have any helpful studies or references I can use for validation ?