BIS IS 15000 : 2013
Current
Current
The latest, up-to-date edition.
HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) - REQUIREMENTS FOR ANY ORGANIZATION IN THE FOOD CHAIN
Published date
12-01-2013
Publisher
Gives the principles of the hazard analysis and critical control point (HACCP) system and provides general guidelines for the application of these principles, while recognizing that the details of application may vary depending on the circumstances of the food operation.
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