HACCP Plan – Cooked Meat Products
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.