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  • Submitted: Oct 11 2013 02:34 PM
  • Last Updated: Oct 11 2013 02:34 PM
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Download HACCP Plan – Cooked Meat Products

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haccp plan manual cooked meat



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EC Regulation 852/2004 Article 5 requires all food businesses to put in place procedures which are based on the principles of Hazard Analysis and Critical Control Points (HACCP). It is required to provide appropriate documents and records showing how the HACCP principles are being applied. This document is designed to illustrate the design of a Hazard Analysis for a food business to be used in conjunction with the implementation of the SFBB system (Safer Food, Better Business).  2 HACCP Plans for cooked meat products are presented together with associated templates plus some recommendations for hygienic factors, e.g.  self-assessment / pre-employment checklists.




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