Jump to content

  • Quick Navigation

HACCP Plan – Cooked Meat Products

Share this

  • You cannot start a new topic
  • Please log in to reply
No replies to this topic


    Grade - Active

  • IFSQN Associate
  • 20 posts
  • 5 thanks

  • United Kingdom
    United Kingdom
  • Gender:Female
  • Location:Manchester
  • Interests:Uploading files, downloading files, keeping the library neat, tidy and orderly. Shhh!

Posted 11 October 2013 - 02:34 PM

File Name: HACCP Plan – Cooked Meat Products

File Submitter: Librarian

File Submitted: 11 Oct 2013

File Category: HACCP Plans

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.

Click here to download this file

Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users