Overview
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Sylvie HENRY: Quality consultant trainer – Hygiène Sécurité Denrées alimentaires, Q-HSDA auditor - AD'MISSIONS – Paris La Défense
INTRODUCTION
Validated and published by the Codex Alimentarius, adopted by regulations and then developed by the ISO 22000 standard, the HACCP method is the benchmark for preventing contamination and ensuring the supply of safe foodstuffs to the end consumer.
This fact sheet shows how important it is for companies to deploy or consolidate their Hygiene-HACCP approach, in order to protect themselves against any major or critical incident within their structure, and to arm themselves against any food crises that may arise in their industry.
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Understanding HACCP
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Bibliography
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Bibliography
From HACCP to ISO 220003 , Olivier Boutou AFNOR Éditions – 3rd edition -2014
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Reference standards
NF ISO 22000:2005: Food safety management systems – Requirements for any organization in the food chain
NF ISO 22004:2014: Food safety management systems - Recommendations for the application of ISO 22000
NF V01-006:2008: Food hygiene – HACCP system: principles, basic concepts and comments
ISO/TS...
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