Hi All
My name is Irvan from Indonesia, currently i'm working to update our HACCP program to comply with FSSC ver 5.0 (ISO 22000:2018).
I have checked some articles, documents and history discussion in this forum regarding how to determine CCP on ingredients and OPRP on process.
Just need some opinion from all of you, is there any international recognized standard document as reference to clearly describe on this?
Thank you for your attention