Hazard Analysis and Critical Control Points (HACCP)

A system which identifies, evaluates, and controls hazards which are significant for food safety.

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References
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Authors Codex Alimentarius Commission
DOI
ISBN
Journal
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PublicationTitle General Principles of Food Hygiene CAC/RCP 1-1969
PublicationType Guidelines/ Manual
PublicationYear 2003
Publisher Codex Alimentarius Commission
Website https://bit.ly/2nnygVy
ZoteroURL null
Glossary Term Classification
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Category Regulatory
ModifiedDefinition false
RelatedTerm
Sector Animal Health
Additional Info
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Provided by: EJP ORION project
system:type GlossaryTerm
Management Info
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Author taras_guenther
Last Updated 28 April 2020, 01:36 (CEST)
Created 26 September 2019, 13:02 (CEST)