Partager

HACCP : principes de base et recommandations pour son application.

Hazard Analysis and Critical Control Point principles and application guidelines.

Type d'article : Article

Résumé

The HACCP Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) has prepared a revision of the document "Hazard Analysis and Critical Control Point system" that was adopted by the Committee in 1992. The Committee retained the previous seven HACCP principles; revised and added definitions such as those for hazard, verification, and validation; included new sections on prerequisite programs, education and training, and implementation and maintenance of the HACCP plan; revised and provided a more detailed explanation of the application of HACCP principles, especially hazard analysis and verification; and added or revised appendices such as new examples of prerequisite programs and an additional decision tree for identifying critical control points.

Détails

  • Titre original : Hazard Analysis and Critical Control Point principles and application guidelines.
  • Identifiant de la fiche : 1999-2301
  • Langues : Anglais
  • Sujet : Réglementation
  • Source : Journal of Food Protection - vol. 61 - n. 6
  • Date d'édition : 06/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (2)
Voir la source

Indexation