Share

The use of hazard analysis critical control point (HACCP) principles in food control.

The use of hazard analysis critical control point (HACCP) principles in food control./ Application des principes du système de l'analyse des risques et maîtrise des points critiques dans le contrôle des produits alimentaires.

Author(s) : FAO

Type of monograph: Other

Summary

Report of the FAO Expert Technical Meeting, held in Vancouver, Canada, from 12 to 16 December 1994. It discusses the application of the HACCP system to different sectors of the food industry, describes the impact of HACCP-based requirements on international trade and the effect on developing countries and emphasizes the importance of harmonization of international requirements under HACCP-based food control systems.

Details

  • Original title: The use of hazard analysis critical control point (HACCP) principles in food control./ Application des principes du système de l'analyse des risques et maîtrise des points critiques dans le contrôle des produits alimentaires.
  • Record ID : 1996-0621
  • Languages: English
  • Subject: Regulation
  • Publication: FAO - Italy/Italy
  • Publication date: 1995
  • Collection:
  • Source: Source: n. 58; 81 p. (21 x 29.7); tabl.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing