1.Composition and expertise of the client’s HACCP team: Food safety team responsibility and profile (H1-7, rev 0)
2. Detailed flow diagrams of PET bottled drinking water process: Process Information –Manufacturing of drinking water (H3-1, rev 0)
3. Product description: Product information (finished goods) (H2-2, rev 0)
4. Hazard and risk analysis : Hazard analysis, control measures and critical control point – Manufacturing of drinking water