ASC Food Safety Consultants
Leading with Science. Ensuring Food Safety.
The controls and records that close the category E requirements on allergens, display, storage and transport, traceability and self service supervision for buffets, salad bars, takeaway counters and event catering.
How a restaurant and caterer sets critical limits, probe checks, corrections and records for cooking, cooling, reheating and hot holding under the FSSC Development Program and R.638 of 2018, with a worked example.
The forms, logs and registers a food or feed factory needs for an FSSC Development Program assessment, requirement 2.1 to 2.20, and what each record proves to the assessor.
A bakery HACCP study worked through the FSSC Annex 3 decision tree, with the CCPs, OPRPs, critical limits, monitoring and records the Development Program assessor will test.
The FSSC Development Program V2.0 assessment for food and feed manufacturing, covering the 182 numbered clauses in three parts, the five steps, the four places assessments are won and lost, common first-assessment gaps and the gap analysis and self assessment workbook.
FSSC Development Program V2.0 or FSSC 22000 Version 7? How to read what your customer asked for, a side-by-side comparison of assessment, outcome and GFSI recognition, toolkit prices, and how to step up without wasting the work.
The FSSC Development Program V2.0 explained: who it is for, the categories it covers, what a conformity statement gives you and what it does not, the 31 May 2026 Version 1.1 cut-off, and how to get the written system in place.
