Should Salmonella be absent in 10 or 25 grams?
The following case study compares prepared and unprocessed products, if Salmonella must be absent in 10 grams or in 25 grams with the use of legislation.
Advice
Is there a prerequisite program (PRP) example available?
Hereby is a table with an example of the basic requirements for food safety, with the standard text and the further essential specifications based on PRP.