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    • Profile PhotoZziwa
      Participant
      @kamos-bakehouse-ltd
      Post count: 49

      What are the key points to consider for a hazard analysis and critical control point  in raw material inspections

    • Lin Carson, PhD
      Keymaster
      @lin-carson
      Post count: 41

      Hi @kamos-bakehouse-ltd, did you check out our page  

      Let us know if you want more specific information. It’s the easiest to go into your COAs like your flour and yeast specs, and create the CCPs from there.

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