Point 7.1.5 Externally developed elements of the FSMS
Started by m.erzetti, Aug 27 2019 07:50 AM
Can someone help me to undrstand better this point? it is for outsourcing products/service?
Thanks
Mauro
Using pH as a Critical Control Point (CCP) for Listeria Control
Record Cut Off Point for auditor checking
Cut off point for production code
SQF: Quick 10-Point Checklist for Managing Risks to Food Safety in a Storage & Distribution Environment
Questions used to determine the critical control point
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https://www.ifsqn.co...ements-of-fsms/
it's a subject that has been dealt with precisely because it is a little confused...
1 Thank
I think if a hired person prepared PRPs, The Hazard analysis and hazard control plan Then those can be considered as externally developed Elements
A person who provide the services for developing Food Safety Manual, FSMS etc. comes under this.
Using pH as a Critical Control Point (CCP) for Listeria Control
Record Cut Off Point for auditor checking
Cut off point for production code
SQF: Quick 10-Point Checklist for Managing Risks to Food Safety in a Storage & Distribution Environment
Questions used to determine the critical control point
ISO 8573-1 Compliance-Point of Use
Point of use 0.01 micron compressed air filters
BRCGS V9 point 3.9.3
BRCGS Point 4.5.3, Compressed Air
Record keeping for Control Point - not a CCP