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Food safety plans: principles and basic system requirements 2016

 

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The aim of this guidance is to give focus to establishing, implementing and maintaining a food safety plan, and the key elements to consider. The principles and practices of food safety management are reflected along with examples to illustrate how the functions of safety management, such as prerequisite programmes, HACCP and traceability are integrated in a food safety plan.

Food safety management is a multi-faceted system approach. Increasingly it is being recognised that a food safety system based on what may potentially be an uncoordinated set of functions may not provide for the most effective approach to food safety management. It is within this context that the concept of an integrated approach to food safety management as exemplified by a food safety plan has been developed.

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