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...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Our advice
Mistakes to avoid
Article included in this offer
"Quality manager"
(
214 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
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
...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
