SS 444:2018
Hazard analysis and critical control point (HACCP) system for food industry – Requirements with guidance for use
OVERVIEW
Specifies requirements for a hazard analysis and critical control point (HACCP) food safety management system.
Requirements in this standard have been specified for use in auditing operational HACCP-based systems which ensure the safety of foodstuff during production, preparation, processing, manufacturing, packaging, storage, transportation, distribution, food services, retailing, and any other sector related to the food chain.
Also sets out the principles of the HACCP system and provides general guidance for the application of the system.
COMMENTS
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PRODUCT DETAILS
| Status | Current |
|---|---|
| Edition | 2018 |
| No. of Pages | 26 |
| ICS Classification | 67.020 Processes in the food industry |
| Committee | Food Standards Committee |
| Available for Purchase | Global |
| Adoption | - |