Dear all,
could anyone offer up suggestions/experiences regarding a tolerance level when conducting a Mass Balance for a BRC Food Safety Recall/withdrawal.
When dealing with 100's of tonnes of wheat with stocks visually estimated by experienced operatives it still leaves an element of 'guess work' and it's difficult to trace the full 100% of the grain.
Is there an accepted industry standard for a tolerance level?
If not......is there an accepted 'formula' we can follow to calculate what is an acceptable % that cannot be traced?
Thank you