2. Access by the inspection body to all written and/or documentary records and to the establishment under the
inspection scheme is essential. The operator under an inspection should also give access to the competent or
designated authority and provide any necessary information for third party audit purposes.
A. PRODUCTION UNITS
Bạn đang xem 2. - TÀI LIỆU GUIDELINES FOR THE PRODUCTION PROCESSING LABELLING AND MARKETING OF ORGANICALLY PRODUCED FOODS DOCX