Hi All,
Can anyone help me with an appropriate answer to this question?
1. In what ways is HACCP a different type of regulation to the ‘traditional’ type of legal requirement that gives exact guidance on walls, floors, ceilings, number of sinks etc?
2.‘Enforcement of HACCP regulations is always going to be more difficult than with traditional food hygiene regulations’ Critically discuss this statement with specific reference to the difficulties of enforcing HACCP.
3. What is the role of the Codex Alimentarius Commission in relation to food safety legislation worldwide?
4. What does the technical manager of a food production company need to know about the law in order to successfully undertake his role? Will I be correct in saying that the TM needs to know the objectives/reasons/consequences of non-compliance with/of the law?
CHEERS
THEO
- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Food Safety Fridays
- Recorded Food Safety Essentials
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More