2. HACCP, a regulatory requirement
The overhaul of European food safety regulations in the early 2000s resulted in a set of texts known as the "Hygiene Package". This brings together, on the one hand, the obligations of companies with regard to the hygiene of foodstuffs, and on the other, the obligations of Member States with regard to official controls.
The règlements CE 852/2004 regulations on the hygiene of foodstuffs, CE 853/2004 , supplements for products of animal origin and CE 183/2005...
The Ultimate Scientific and Technical Reference
This article is included in
Quality manager
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
HACCP, a regulatory requirement
HACCP: requirements and contributions of ISO 22000
Bibliography
Also in our database
Bibliography
From HACCP to ISO 220003 , Olivier Boutou AFNOR Éditions – 3rd edition -2014
ToolWebsites
Thanks to the capabilities of its staff, FAO is able to promote improved governance, notably by producing, developing and adapting existing tools and guidelines, and by providing targeted governance support to its country and regional offices. Headquartered in Rome, Italy, FAO is present in over 130 countries.
In particular,...
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...
The Ultimate Scientific and Technical Reference
