Hello All,
As a wholesaler and distributor of ambient, chilled and frozen foods, we need to implement a TACCP study, risk assessments and a flow chart in line with the STS Food Safety Standard For food suppliers & distributors. Whilst I am confident with HACCP, this seems to have thrown me a little and although I have read through the PAS 96: 2017, it's not sinking in.
We have assembled the TACCP team but haven't really got much further - does anyone have any templates/studies that they would be willing to share with me?
Many thanks