Hi ,here my introduction
We product powdered breakfast drink which used brown rice as our main ingredient. We also used other ingredient containing gluten, soya and milk such as oat, cereal and malt cocoa.
Now our CCP only focused on storage of brown rice ( to avoid weevil) and also primary packaging (to maintain it freshness and quality). But after internal audit, we think we need to review back our CCP as well as our critical limit.
So my question,it is what we do now is correct? or we might missing some point in our CCP?
I would like to receive an opinion from someone expert in this area.