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: 28 Sep 2017New: SAAM News and Views, September 2017
- New: 27 Sep 2017SAAM News and Views, September 2017
- Updated Consultation: 26 Sep 2017Chapter 5 (Slaughter and Dressing) of the Red Meat Code of Practice
- New Consultation: 19 Sep 2017Proposed Animal Products Notice: Specifications for bivalve molluscan shellfish for human consumption