FSAI HACCP guidance - rev. 2
Started by Franco, Apr 18 2007 11:05 AM
FSAI Guide n. 21 - Food supplements
FSAI Guide n. 3 - Interim guidance document
FSAI surveillance study
FSAI Guidance note n. 15 - rev. 1
FSAI - Ice cream safe handling and serving
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Excellent guidance document (I did read ithttp://www.fsai.ie/p..._notes/gn11.pdf
Rgds.
Franco
Regards,
Simon
Excellent guidance document (I did read it
) - thanks for posting.
Regards,
Simon
Did you really ?
Dear Franco / Simon,
I liked the document a lot except for Section 6.
“The different businesses targeted under the National HACCP Strategy consistently demonstrated
the lowest level of compliance with regard to verification. It is thought that this is largely due to
a lack of understanding of what verification entails.”
Unfortunately I found their text equally confusing since Sec.6 effectively states –
Verification = (Validation) + (Verifying / Checking)
Irish logic ? (Admittedly this is a far from uniformly interpreted subject elsewhere also but I think they should have done better than this)
Rgds / Charles.C
I liked the document a lot except for Section 6.
“The different businesses targeted under the National HACCP Strategy consistently demonstrated
the lowest level of compliance with regard to verification. It is thought that this is largely due to
a lack of understanding of what verification entails.”
Unfortunately I found their text equally confusing since Sec.6 effectively states –
Verification = (Validation) + (Verifying / Checking)
Irish logic ? (Admittedly this is a far from uniformly interpreted subject elsewhere also but I think they should have done better than this)
Rgds / Charles.C
I did, but as Charles has proved I probably didn't understand it fully. I though it was very good.Did you really ?
Simon
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FSAI Guide n. 3 - Interim guidance document
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FSAI Guidance note n. 15 - rev. 1
FSAI - Ice cream safe handling and serving
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