4. Our advice
4.1 Change your angle to analyze your hazards
Unfold the hazard analysis at every stage of the process, successively by type of contamination: physical, chemical, biological, microbiological, allergenic...
SCROLL TO TOP4.2 Bring the approach to life on a daily basis
The work output developed by the SDA team must be passed on and applied by the operational staff concerned.
Responsibilities and authorities must be clearly defined, particularly for each monitoring operation, the evaluation...
The Ultimate Scientific and Technical Reference
This article is included in
Quality manager
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Our advice
Mistakes to avoid
Reference standards
ISO 22000 – Food safety management
ISO/TS 22002 – Prerequisite programs for food safety (parts 1 to 6)
ISO/TS 22003 – Requirements for bodies providing audit and certification of food safety management systems
ISO 22004 – Recommendations for the application of ISO 22000
...
The Ultimate Scientific and Technical Reference
