ISO 22000, HACCP, Consultants, Webinars, Registrars
Monday, May 01, 2006
7.10.1 Corrections
The food organization ensures that when critical limits for Critical Control Points (CCP) are exceeded that products affected are identified and controlled. That is not used or released.
DOCUMENTED PROCEDURE is established and maintained outlining:
- identification and assessment of affected end products to determine their proper handling
- review of the corrections
iso 22000
DOCUMENTED PROCEDURE is established and maintained outlining:
- identification and assessment of affected end products to determine their proper handling
- review of the corrections
iso 22000