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 FSP, RMP, WSMP or other risk-based food safety programme.
- New Consultation: 05 Jul 2013Changes to MPI's Guidance documents
- New: 21 Dec 2012Publication of Guidance on the Control of Listeria monocytogenes for Ready-to-Eat foods
- New: 12 Dec 2012How to Determine the Shelf-life and Date Marking of Food
- New: 29 Nov 2012Website redevelopment