Jump to content

  • Quick Navigation
Photo
- - - - -

Caviar Process and SOPs


  • You cannot start a new topic
  • Please log in to reply
1 reply to this topic

Ruhama

    Grade - AIFSQN

  • IFSQN Associate
  • 49 posts
  • 9 thanks
2
Neutral

  • Lesotho
    Lesotho
  • Gender:Female
  • Location:Katse Dam, Lesotho
  • Interests:I love God, I like Food Safety and Quality, I like watching Tyler Perry's Movies. Auditing and customers visits interests me a lot.

Posted 12 May 2022 - 09:44 AM

Hi All

 

I going to start with something new, which the processing of caviar. I would like to have your input team as to what i should take into consideration.

 

Full SOP of working with Caviar.

 

 

Regards

Julia


Regards

Ruhama Thooko

Quality Assurance Coordinator

Highlands Trout (Pty) Ltd

Jehova Jire

 


Brendan Triplett

    Grade - SIFSQN

  • IFSQN Senior
  • 473 posts
  • 124 thanks
96
Excellent

  • United States
    United States
  • Gender:Male
  • Interests:Rugby, Military History, Reading

Posted 18 May 2022 - 10:08 AM

This is an enormous topic which would begin with us understanding the process that you are planning, temps, product types, fresh/frozen, are you repacking ,etc...  Can you give any more detail on what you are planning to do with it?

 

Cheers!


Vice President and SQF Practitioner in Pennsylvania
Brendan Triplett





1 user(s) are reading this topic

0 members, 1 guests, 0 anonymous users