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Discussion on emergency preparedness

Started by crony, Feb 25 2008 04:48 PM
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crony

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Posted 25 February 2008 - 04:48 PM

Dear Everyone,

I want to develop a procedure of Emergency Preparedness (HACCP & BRC) in a rice & confectionary industry but when i started to develop the aforesaid procedure than i realize that i have very low knowledge to do it.

Therefore, anyone can help me regarding that issue or give me any sample of that procedure.

It will be appreciated that if u will give me prompt response.

Best Regards,
Atif Ahmed Khan


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Simon

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Posted 25 February 2008 - 08:14 PM

Hi Atif,

I did a search of the forums and came up with the document below. It should start to get your ideas flowing on what should be included in an emergency preparedness system. When you have read the document feel free to ask further questions about its content and how it might relate to your process.

Emergency Handbook for Food Managers

:off_topic:
I deleted your previous question as it was more or less the same as this one. It is not necessary to post your question more than once, most questions do receive an answer, but sometimes you must be patient whilst somebody who can help you stops by.


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AL BUNDY

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Posted 27 February 2008 - 12:39 AM

Hi:
Who asked for it?... BRC?


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Simon

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Posted 11 March 2008 - 08:20 AM

Are you still there Atif?


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