PRP(s) shall be a) appropriate to the organizational needs with regard to food safety b) appropriate to the size and type of the operation and the nature of the products being manufactured and/or handled c) implemented across entire production system as applicable in general or as programmes applicable to particular production or operational line d) approved by the food safety team?Identification of statutory and regulatory requirements related to the above
đang được dịch, vui lòng đợi..