Hazard Analysis and Critical Control Point (HACCP)
You need to know about using HACCP to identify, evaluate and control hazards that are significant to food safety if you have an FCP, RMP, WSMP or other risk-based food safety programme.
- New Consultation: 18 Aug 2017Proposed guidance on heat treatment of animal products (non-dairy)
- New Consultation: 16 Aug 2017Proposed operational code slaughter and dressing â€“ chapter 5 of the red meat code of practice
- Update: 23 May 2017MPI Recognised Laboratory Programme, Consolidated List of Tests
- New: 14 Oct 2015FOOD SAFETY ALERTS are changing: SIGN UP NOW to stay informed