Examples of (Minor / Major/ Critical) issues for food safety?

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Started by Malak Meriet, Oct 11 2018 09:34 AM

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5 Replies

11 October 2018 - 09:34 AM

how are all of yours ,,, can anybody send to me an examples of ( Minor / Major/ Critical) issues for food safety

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Scampi IFSQN Fellow · Answer 1 · 2018-10-11T17:13:08+00:00

what are you making? It's a very vague question

For me the most critical issue is a poorly (or not at all) completed hazard analysis

mgourley IFSQN Fellow · Answer 2 · 2018-10-11T22:15:41+00:00

Depends entirely on your product/process/Food Safety Standard you may be certified against,

More info needs to be provided for a helpful response.

Marshall

Hreddy IFSQN Active · Answer 3 · 2018-10-12T04:56:34+00:00

Hi, Kindly refer your product technical sheet, client specs where you have some good idea on minor, major and critical issues in the food quality.

Food safety issues are classified based on Kind of product handling, Kind of GFSI certification in your plant,

Kindly rephrase the question ? easy to give ideas.

Malak Meriet IFSQN Active · Answer 4 · 2018-10-12T11:37:30+00:00

thanks for your response and i looking for this examples inside kitchens and restaurant field

Simon IFSQN Admin · Answer 5 · 2018-10-12T15:04:03+00:00

What does it say in your HACCP plan?

If you have any CCP's then failure of one of these would be Critical.