Does FSSC 22000 require all raw materials used having Quality Management System (QMS)?
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2
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341
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April 18, 2024
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Newbie looking for advice
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3
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660
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April 18, 2024
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Preservation of Seafoods by Hurdle Technology
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0
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1652
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July 31, 2021
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Cake industry
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2
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218
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March 25, 2024
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Food Safety – Problems and Solutions
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0
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8727
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February 15, 2020
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Mould growth on frozen chicken
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3
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495
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February 16, 2024
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Dates turning sour in vegan nutrition bars
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20
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776
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October 29, 2023
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FSA Explains: Salmonella
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0
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1240
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October 26, 2019
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Important points of BRC 8.0 version
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0
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1229
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July 3, 2019
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Incidence of foreign bodies in european foods
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0
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2814
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December 1, 2019
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Case Studies of Small-Medium Food Enterprises
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0
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1225
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September 24, 2023
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What preservative can be used in papadum, papad
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6
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4583
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September 17, 2023
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Humidity of maamoul processing area
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2
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218
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August 23, 2023
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Confectionery Hard Boiled Candy
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3
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502
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December 24, 2022
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Titanium Dioxide is Banned as a Food Additive in Bahrain
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1
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521
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June 21, 2023
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Time / Temperature for killing pathogens?
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5
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1138
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June 11, 2023
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Food spoilage
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0
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417
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May 15, 2023
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ISO 22000:2018 Clause 5.3 Organizational Roles, Responsibilities and Authorities
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1
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635
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May 15, 2023
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Hazard Analysis Critical Control Points (HACCP)
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0
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1520
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November 1, 2021
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Shelf life for wheat flour
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2
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482
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May 7, 2023
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Facts on foodborne pathogens
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0
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3938
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October 1, 2022
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Food Fraud & Defence Threats - Closer to Home Than You Might Think
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2
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1321
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February 25, 2023
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What is VACCP?
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8
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8341
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February 24, 2023
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Peanuts and almonds Roster Cleaning
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1
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286
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February 23, 2023
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How to Determine the Shelf Life of Food
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6
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20908
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January 28, 2023
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Autoclave mapping - Thermal validation in a Meat Food Industry
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2
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468
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January 22, 2023
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Wanted auditor from Iceland
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3
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1035
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January 20, 2023
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Is Maltitol safe for kids?
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4
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2358
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January 17, 2023
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Food storage
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1
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1208
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November 24, 2022
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Free fatty acids in oil
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3
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782
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November 7, 2022
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