Hi Everyone,
I need your help regarding Ingredient Vulnerability Assessment. I'm trying to do the vulnerability assessment for all my ingredients, but most of my ingredients as salt, potassium sorbate are purchased through a distributor. I was wondering if you guys could help me to get on the right track. I'm using the template below.
Ingredient
Supplier
Assessment
Likelihood
Economic Consequence
Risk = L+C
Is the potential
food fraud
reasonably
Likely to occur?
Yes R < 8
No R > 7
V-CCP yes/no
Thanks a lot!