HACCP plays a large role in all of the food safety management systems: SQF, BRC and FSSC 22000. This means that if your company already has HACCP in place you are one step closer to certification to one of these systems. But what if your organization is not using HACCP and not familiar with it? […]
Examples and guidance for implementing HACCP are avialable on the web from several sources. Here are a few to check out: The USDA http://www.fsis.usda.gov/Science/Generic_HACCP_Models/index.asp FAO: http://www.fao.org/DOCREP/005/Y1579E/y1579e03.htm HACCP is based on seven principles, and details can be found in the Codex Alimentarius.