Dear all,
I really need help to improve our HACCP Plan.
As issued in our last audit report that The hazard analysis is not comprehensive and sources of information are not clear. The categorization of raw materials is not specific, for example, all dry ingredients are categorized as main dry ingredient, regardless of their types (e.g. starch, spices, preservative) and functions.
I really apreciate if anyone can help to give some information about it.
fyi we are moving on instant noodle business.
Tks
Denzoo
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