Hi all,
I am new in saferpak. I just finished my adequecy audit for the iso 22000. In this topic, i put all the specification from the supplier for bacteria, chemical and physical aspect. However the auditor ask me to justify the nature of the ingredients and how i proof the ingredients do not have the hazard from food safety aspect (eg: bacteria look for pH, Aw, nutrients and temperature, chemical look into the allergen and additive)
I work in biscuits industry and have around 70++ ingredients, can i group them all? or must list 1 by 1? Anyone can share a better idea and guidline for this?
Thank you very much.
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