SANS 10330: HACCP for Food Safety

SANS 10330 implements Hazard Analysis and Critical Control Points (HACCP) principles to ensure food safety in processing and catering.  

SANS 10330: HACCP for Food Safety

Introduction:

Implements Hazard Analysis and Critical Control Points (HACCP) principles to control food safety hazards.

Key Requirements:

-Identify critical control points in food production.

-Establish critical limits and monitoring procedures.

-Verify and document control measures.

Why It Matters:

Prevents foodborne illnesses by controlling hazards.

How It Applies:

Used in food processing and catering industries.

Recent Updates:

May include new hazard identification methods.

Compliance Tips:

Conduct regular risk assessments and train staff in HACCP.

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