6.1.1.1 Documented process specications and work instructions/procedures shall be available for the key processes in the production of products to ensure product safety, legality and quality. The specications/ procedures as appropriate shall include: • recipes – including identication of any allergens • mixing instructions, speed, time • equipment process seings • cooking times and temperatures • cooling times and temperatures • labelling instructions • coding and shelf-life marking • any additional critical control points identied in the HACCP or food safety plan. Process specications shall be in accordance with the agreed nished product specication.
Hi Guys,
Could you please help me with above BRC requirement. Could someone provide a sample of process specification.
Thanks,
Daisy