World Health Organization's FAO WHO Guidance to Governments on the Application of HACCP PDF

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Additional resources for FAO WHO Guidance to Governments on the Application of HACCP in Small And Or Less-Developed Food Businesses (Fao Food and Nutrition Paper)

Sample text

I. No. 165 of 2000) (Rev. 1). ie. FSAI. 2002. National HACCP strategy. asp. FSAI. 2001. Survey of the implementation of HACCP and food hygiene training in Irish food businesses. pdf. FSANI (Food Standards Agency Northern Ireland). 2003. Safe catering  Your guide to HACCP (Version 3). FSANZ (Food Standards Australia New Zealand). 2004. Annual Report 2003-2004. Gelli, D. & FAO. 2002. A case study on Hazard Analysis Critical Control Point System (HACCP): Implementation in Brazil. , Kane, K. Z. 2001.

ASEZA, 2005). This system can provide a systematic science-based methodology to monitor food business compliance and enhanced performance. There must be an inspection scoring before the strategy is implemented against which you can compare at determined times after the strategy has been implemented. 2 Indicators of successful HACCP implementation Indicators help governments decide whether HACCP is being successfully implemented in an SLDB or a sector; it is then possible to decide whether targets have been achieved and to determine the strategy’s success.

A professional auditor examines in detail both the extent of implementation and the quality of the HACCP system. A business can quite feasibly have a HACCP system in place but that same system may not actually be valid or offer the necessary level of food hazard control. Similarly, a well-designed HACCP system can be implemented badly. Professional auditors must determine the precise state of affairs by observing and questioning all staff in the SLDB as well as examining documentation and records.

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