Risk analysis method used in small- and medium-sized food enterprises implementing ISO 22000:2018 and HACCP to conditionally determine “inspection-acceptance” as a critical control point
Sign Up to like & getrecommendations! Published in 2020 at "Accreditation and Quality Assurance"
DOI: 10.1007/s00769-020-01447-3
Abstract: Over the past few decades, raw materials used in the food supply chain have accounted for a great percentage of Taiwan food scandal. Determination of the raw materials’ inspection-acceptance step as a critical control point… read more here.
Keywords: critical control; control point; food; inspection acceptance ... See more keywords