Hello friends, Someone here needs for help.
I'm a quality specialist working in restaurant chain, such as; seafood, oriental food.
we decide to implement HACCP system for our business, to increase the safety of our foods.
so, in the phase of "Product description & intended use", Q1/ do I need to write every product "food" that we serve?
Q2/ in step 4 "flow diagram of the process" is it referred to the main processes of receiving the raw material until finished product? or also includes the other processes ?!
Thanks for your help.