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
Designed by Food Professionals, for Food Professionals.
Copyright My Food Safety.net – All rights reserved
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.