Quality Systems Implementation of the HACCP (Hazard Analysis of Critical Control Points) is a requirement of the legislation. HACCP requires a thorough risk assessment study at all stages of production (from farm to fork). The purpose of the study is to manage risks...
Labelling Review A food label is your way of communicating important product information directly with a customer. It provides the customer with basic product information, nutritional information and safety information. Regulatory authorities have put in place food...
You can easily accept or reject the cookies on this site by choosing one of the following links:I acceptI refuse
