Hi all,
I am working on a gap analysis between ISO 22K against BRC and IFS for a bakery.
Has anyone already done one or can they guide me in right direction as to where and how to start this?
Also ISO 22k has clause 4.1 & 4.2, which are not in any of the other standards (BRC & IFS) from my perspective, however, if anyone thinks differently please advise?
Many thanks
Ankit