Hello everyone, I'm reviewing the HACCP plan for our company which is an industry of flour milling. We have a lot of kind of final product (glucose syrup, starch, gluten, flour...). For the HACCP plan I will prepare a global plan with general risk, and a plan related to production with description of each step. What do you think? Do you have a better idea or it's good what I wanna do? Do you have an example to share please? Thank you
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