Code of practice for food safety management for food service establishments
This standard is meant for use in the majority of small and medium food service establishments. It provides the necessary steps to assist companies to set up a basic FSMS based on HACCP principles. The FSMS is to be developed from established good food hygiene and food handling practices as well as any future new practices that will be established.
The standard provides requirements and recommendations on preparing documentation for HACCP-based FSMS, and covers good food hygiene and handling practices for developing and implementing a FSMS. Samples of documentation and HACCP plans are included in the Supplement which is published separately.
|No. of Pages
|03.120.10 Quality management and quality assurance
67.020 Processes in the food industry
|Food Standards Committee
|Available for Purchase