Purpose
Welcome to this presentation on the Top 10 non-conformances raised during HACCP, BRC and SQF food audits. This session focuses on the identification of non-conformances raised and provides avoidance strategies that can be implemented within your food business.
Learning Objectives
1. Define what a non-conformance is
2. Identify common non-conformances raised during audits
3. Understand strategies and actions that you can implement within your food business to avoid the top 10 non-conformances
Duration
24 minutes (approximately)