Buyer guide · 35 pages

Food Processing Operations Guide

Inside

1. Safe changeovers. Right labels. Every lot traceable.
2. Kettle to customer, check by check.
3. Start with where you make and sell.
4. The plan names the controls.
5. One production day.
6. Approve the supplier before the lorry.
7. Goods-in creates the first link.
8. Status, temperature and shelf life.
9. The recipe carries the allergens.
10. Cook, chill, record the actual value.
11. Rework without losing the thread.
12. Change over like it matters.
13. Test what the plan says to test.
14. Check the pack before it ships.