5. Our advice
5.1 Deal with contamination problems from start to finish
The hazard analysis exercise can be carried out by type of contamination from the beginning to the end of the process: physical contamination, chemical contamination, biological contamination, microbiological contamination, allergens, etc.
SCROLL TO TOP5.2 Involve operational staff
Not only when you're out and about in the field, but also when you're analyzing and summarizing data in the laboratory, you can call on the operators, even on an ad hoc...
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Bibliography
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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.
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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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