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The National Food Service Management Institute (NFSMI) has developed HACCP-based SOPs in conjunction with USDA and FDA. Although the NFSMI SOPs include HACCP-based principles, you should remember that SOPs are only one component of an overall food safety program.
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sop.nfsmi.org/HACCPBasedSOPs.php
sop.nfsmi.org/HACCPBasedSOPs.php
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HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. ... HACCP Principles & Application Guidelines...
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www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalContr...
www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalControlPointsHACCP/default.htm
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GUIDELINES FOR APPLICATION OF HACCP PRINCIPLES ... The following guidelines will facilitate the development and implementation of effective HACCP plans. While the specific application of HACCP to manufacturing facilities is emphasized here, these guidelines should be applied as appropriate to each segment of the food...
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www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalContr...
www.fda.gov/Food/FoodSafety/HazardAnalysisCriticalControlPointsHACCP/ucm114868.htm
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The Codex Code on General Principles of Food Hygiene has also been revised to include recommendations for the application of the Codex HACCP Guidelines. In turn, all relevant Codes of Hygienic Practice are being revised to include HACCP Principles.
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www.who.int/foodsafety/fs_management/haccp/en/
www.who.int/foodsafety/fs_management/haccp/en/
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The success of the experiment led to publication of a guide, under the title: "Guidelines on HACCP, GMP and GHP for ASEAN food SMEs". This guide has subsequently been used as a training resource in Better Training for Safer Food workshops.
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ec.europa.eu/food/training/good_hygiene_practice_en.htm
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Guidelines on HACCP, GMP and GHP for ASEAN Food SMEs (2005) A project co-financed by the European Union EC-ASEAN Economic Cooperation Programme on Standards, Quality & Conformity Assessment (Asia/2003/069-236) A project co-financed by ASEAN -3Introduction INTRODUCTION This guide involves a practical four stage approach...
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ec.europa.eu/food/training/haccp_en.pdf
ec.europa.eu/food/training/haccp_en.pdf
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The acronym HACCP stands for Hazard Analysis and Critical Control Point, which is a prevention-based food safety system. HACCP systems are designed to prevent the occurrence of potential food safety problems. ... The FDA Compliance Policy Guidelines also provide information on other naturally occurring chemicals.
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vm.cfsan.fda.gov/~dms/fcannex5.html
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3 MCS HACP - Guidelines for HACCP Compliance Audit 1 INTRODUCTION In recognition of the importance of the HACCP system as a means of identifying and controlling hazards in food, the government, through a committee formed under the Ministry of Health (MOH), developed this HACCP Compliance Audit Guideline.
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www.jknsabah.gov.my/Website%20UKKM/Garispanduan/MCS2.pd...
www.jknsabah.gov.my/Website%20UKKM/Garispanduan/MCS2.pdf
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The basic rules for the hygienic handling, storage, processing, distribution and final preparation of all food along the food production chain are set out in the Codex General Principles of Food Hygiene, which include guidelines on the application of the Hazard Analysis and Critical Control Point (HACCP) system.
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www.fao.org/ag/agn/agns/foodcontrol_assurance_en.asp
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