
TACCP – Requirement of GFSI, this helps assess the security of a FBO, and identify high risk areas i.e. in a Bakery a silo being contaminated is at a higher risk than a mixing bowl (in terms of volume of product at risk), night shift is more at risk than day etc
See TACCP How-To for full details.

Designed by Food Professionals, for Food Professionals.
Copyright My Food Safety.net – All rights reserved