A Guide to the Implementation of HACCP (SCARM Report): Number 60 (Primary Industries Report Series) - Softcover
Synopsis
The Hazard Analysis Critical Control Point (HACCP) - based systems is a method of formulation of a national minimum mandatory standards for the meat industry. All meat processing establishments in Australia are required to use this system. This guide provides an overview to assist meat, poultry, game and petfood processors to develop company HACCP programmes and to understand the perspective of auditors who are required to assess implementation and compliance.
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CSIRO
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Guide to the Implementation and Auditing of HACCP [OP] (Food Safety & Production)
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