Dear Arya,
I reckon you are working in a flavor manufacturing industry. I have just joined a company
producing spice essential oils and Oleoresins. I joined in the QA.
Please advice me on the following questions :
1) We will be exporting these products to EU countries....What is commercially more benefial
to go with ISO 9001: 2008 and HACCP
OR
ISO 22000:2005
At the moment we don't have any certificatation..
2) What CCP to be defined in Essential Oil
Flow chart
RM receving (Mositure content 8-12% except Vanilla > 25%)
Sorting
Grinding
Charging in extractor
Extraction (by CO2 at High Pressure)
Packing
Which step may be defined as CCP.
3) How to standardize these products?? Any Help
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