I'm trying to find something that lists the changes to General Principles of Food Hygiene CXC 1-1969 as a result of the update to the 2020 version. Our site HACCP teams will be receiving training from our auditing body, but trying to get a head start on some planning. I have a copy of the new version of the document, and can do a gap analysis myself, and haven't managed to find anything online. I may be able to get a checklist/gap analysis from my auditing body, but wondering if anyone had anything to hand so I can make a start.
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