Guidance note no. 11: assessment of HACCP compliance (revision 2)

Hdl Handle:
http://hdl.handle.net/10147/135455
Title:
Guidance note no. 11: assessment of HACCP compliance (revision 2)
Authors:
Food Safety Authority of Ireland (FSAI)
Issue Date:
2007
URI:
http://hdl.handle.net/10147/135455
Additional Links:
http://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=738
Item Type:
Guideline
Language:
en
Description:
The purpose of this guidance document is to provide a consistent approach within the environmental health service towards the assessment of compliance with the HACCP requirement. It is based on the European Commission guidance document on ‘Implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses1’. It should be used in conjunction with the more general Food Safety Authority of Ireland (FSAI) publication ‘Guidance Note No.1 - For Health Boards on the Inspection of a Food Business (Revision 1) 2004’. It is an evolving document and will be updated to take account of experiences and information from the other Member States and competent authorities, food businesses, environmental health officers (EHOs) and the European Commission.
Keywords:
FOOD SAFETY; FOOD HYGIENE; FOOD REGULATIONS
Local subject classification:
HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
Series/Report no.:
FSAI guidance note; No. 11
ISBN:
190446517X

Full metadata record

DC FieldValue Language
dc.contributor.authorFood Safety Authority of Ireland (FSAI)en
dc.date.accessioned2011-07-06T14:41:10Z-
dc.date.available2011-07-06T14:41:10Z-
dc.date.issued2007-
dc.identifier.isbn190446517X-
dc.identifier.urihttp://hdl.handle.net/10147/135455-
dc.descriptionThe purpose of this guidance document is to provide a consistent approach within the environmental health service towards the assessment of compliance with the HACCP requirement. It is based on the European Commission guidance document on ‘Implementation of procedures based on the HACCP principles, and facilitation of the implementation of the HACCP principles in certain food businesses1’. It should be used in conjunction with the more general Food Safety Authority of Ireland (FSAI) publication ‘Guidance Note No.1 - For Health Boards on the Inspection of a Food Business (Revision 1) 2004’. It is an evolving document and will be updated to take account of experiences and information from the other Member States and competent authorities, food businesses, environmental health officers (EHOs) and the European Commission.en
dc.language.isoenen
dc.relation.ispartofseriesFSAI guidance noteen
dc.relation.ispartofseriesNo. 11en
dc.relation.urlhttp://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=738en
dc.subjectFOOD SAFETYen
dc.subjectFOOD HYGIENEen
dc.subjectFOOD REGULATIONSen
dc.subject.otherHAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)en
dc.titleGuidance note no. 11: assessment of HACCP compliance (revision 2)en
dc.typeGuidelineen
All Items in Lenus, The Irish Health Repository are protected by copyright, with all rights reserved, unless otherwise indicated.