Retail Food Establishments: Guide to HACCP Plans
| Data(s) |
25/05/2016
25/05/2016
01/04/2016
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|---|---|
| Resumo |
A Hazard Analysis and Critical Control Point (HACCP) system is a plan to reduce the risk of safety hazards in food. The HACCP System identifies potential biological, chemical and physical hazards from the time the food enters the facility to when it is served. The Hazard Analysis identifies critical control points based on the ingredients, raw materials and processes. Control measures are then identified, implemented and monitored to ensure the ongoing safety of the finished products. |
| Formato |
application/pdf Document |
| Identificador | |
| Idioma(s) |
English |
| Publicador |
South Carolina State Library |
| Relação |
South Carolina State Documents Depository |
| Direitos |
Public Domain This is a government document; please see the rights statement available here: http://www.statelibrary.sc.gov/statement-of-rights. |
| Palavras-Chave | #Public health laws--South Carolina #Food industry and trade--South Carolina #Restaurants--Law and legislation--South Carolina #Hazard Analysis and Critical Control Point (Food safety system)--South Carolina |
| Tipo |
Text |
