Clarifying Certification Requirements for FSSC 22000
Started by rams, Sep 03 2024 10:55 AM
Hello,
Can somebody enlighten me on the HEAD OFFICE FUNCTIONS under 5.2.1 of Part 3 Requirements for certification process of FSSC 22000?
Clarifying AAFCO “Natural” Definition for Microbial Ingredients
Clarifying SQF 2.9.2.3 Requirements for Training Records
Clarifying FSSC 22000 V6 Clause 2.5.5 on Positive Testing Trends
Clarifying What Qualifies as Ready-to-Eat in Food Manufacturing
Clarifying Conflicting Allergen Policies
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What questions do you specifically have? There's a lot covered there. If you could give a specific # that you're worried about that may help.
Clarifying AAFCO “Natural” Definition for Microbial Ingredients
Clarifying SQF 2.9.2.3 Requirements for Training Records
Clarifying FSSC 22000 V6 Clause 2.5.5 on Positive Testing Trends
Clarifying What Qualifies as Ready-to-Eat in Food Manufacturing
Clarifying Conflicting Allergen Policies
Clarifying the beginning of HACCP and flow for different products