General Food Hygiene: Hazard Analysis and Critical Control Points
Hazard Analysis and Critical Control Points (HACCP) as a system derived from the work of the Codex Alimentarius. The HACCP principles to be applied by food business operators carrying out any stage of production, processing and distribution of food after primary production. The flexibilities in HACCP adoption and implementation for small businesses. Non-compliance as an offence. Guides to good practice and status of guides recognised by the Food Standards Agency (FSA). List of recognised guides and range of food safety management packs made available by the FSA.