Hello all,
I am looking through our internal audits and am at the section (I am FSSC 22000 certified) on hazard identification. It reads as:
7.4.2.1 All food safety hazard that are reasonably expected to occur in relation to the type of product, type of process and actual processing facilities shall be identified and recorded. The identification shall be based on
a) The preliminary information and data collected according to 7.3,
b) Experience,
c) External information including, to the extent possible, epidemiological and other historical data, and
d) Information from the food chain on food safety hazards that may be of relevance for the safety of the end products, intermediate products and the food at consumption