Why Many ROP HACCP Systems Would Struggle Under Audit
Why Many ROP HACCP Systems Would Struggle Under Audit A perspective from the kitchen floor I’ve spent a lot of years working in kitchens that use Reduced Oxygen Packaging (ROP)- cook-chill, sous vide, raw protein packaging, all of it. I’ve also been through just about every kind of audit you can imagine- internal, regulatory, international, […]