1. Codex HACCP
The Codex Alimentarius text, General Principles of Food Hygiene, CAC/RCP 1-1969, revised in 2003, recommends the implementation of the HACCP (Hazard Analysis Critical Control Point) method at every professional level, from primary production to the final consumer, once the basic hygiene rules have been applied.
The aim is for the authorities on the one hand, and the players in the food chain on the other, to ensure the production and supply to consumers of "clean, healthy food".
These basic hygiene rules should cover the following aspects:
the production and processing environment ;
the design and layout of premises, installations and equipment;
a control system ;
maintenance and sanitation...
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Codex HACCP
HACCP, a regulatory requirement
Bibliography
Also in our database
Bibliography
From HACCP to ISO 220003 , Olivier Boutou AFNOR Éditions – 3rd edition -2014
ToolWebsites
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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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