- 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
Ms1480:2019 HACCP System
Started by carine, Oct 21 2024 08:39 AM
1 reply to this topic
#1
carine
-
- IFSQN Senior
-
- 386 posts
- 25 thanks
Grade - SIFSQN
5
Neutral
Neutral
-
Earth
Posted 21 October 2024 - 08:39 AM
#2
foodmcc
-
- IFSQN Active
-
- 21 posts
- 0 thanks
Grade - Active
1
Neutral
Neutral
-
United States
Posted 21 October 2024 - 11:18 AM
Hi Carine,
That depends, if you're in the US, and FDA regulated then you would follow preventive controls you can find from FSPCA: 38787b_7301c62b44a040cdab5f952475f81ee4.pdf (fspca.net)
If you are USDA regulated then you could follow Codex Alimentarius for HACCP guidelines , but also USDA/FSIS has the HACCP guidelines and examples on their website.
1 user(s) are reading this topic
0 members, 1 guests, 0 anonymous users
