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dc.contributor.authorFood Safety Authority of Ireland (FSAI)
dc.date.accessioned2010-08-13T11:18:51Z
dc.date.available2010-08-13T11:18:51Z
dc.date.issued2007
dc.identifier.isbn1904465501
dc.identifier.urihttp://hdl.handle.net/10147/109575
dc.descriptionThis is a guidance document for the food industry. However, it only applies to food business sectors developing guides for food chain activities that come under the scope of the Food Safety Authority of Ireland Act, 1998 as amended. It contains a recommended process for the development of guides to good practice for hygiene and for the application of HACCP principlesen
dc.language.isoenen
dc.relation.ispartofseriesFSAI Guidance Noteen
dc.relation.ispartofseries23en
dc.relation.urlhttp://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=766en
dc.subjectFOOD SAFETYen
dc.subjectFOOD AND DRINK INDUSTRYen
dc.subjectFOOD HYGIENEen
dc.subjectFOOD STANDARDen
dc.titleGuidance note no. 23: Development and assessment of recognised national voluntary guides to good hygiene practice and the application of HACCP principlesen
dc.typeReporten
refterms.dateFOA2018-08-22T08:54:02Z


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