Hazard Analysis and Critical Control Point (HACCP)
You need to know about using HACCP to identify, evaluate and control hazards that are significant to food safety if you have an FCP, RMP, WSMP or other risk-based food safety programme.
- New Consultation: 19 Sep 2017Proposed Animal Products Notice: Specifications for bivalve molluscan shellfish for human consumption
- New Consultation: 06 Sep 2017Proposed guidance document on the production of uncooked comminuted fermented salami (UCFM)
- New Consultation: 18 Aug 2017Proposed guidance on heat treatment of animal products (non-dairy)
- New Consultation: 16 Aug 2017Proposed operational code slaughter and dressing â€“ chapter 5 of the red meat code of practice