SANS 10330:2020 (Ed. 3.00)
R1,232.80
Requirements for a Hazard Analysis and Critical Control Point (HACCP) system
Sign up for alerts
Food safety management - Requirements for a food safety system based on prerequisite programmes and Hazard Analysis and Critical Control Point (HACCP) principles
| Product Name | SANS 10330:2020 (Ed. 3.00) |
|---|---|
| Description | Food safety management - Requirements for a food safety system based on prerequisite programmes and Hazard Analysis and Critical Control Point (HACCP) principles |
| Edition | 3 |
| Abstract | Specifies the requirements for the development, establishment, implementation, maintenance and continual improvement of Hazard Analysis Critical Control Point(HACCP) as a preventative means to enhance the safety of food in all food handling organizations, directly or indirectly involved in the food chain. |
| Date Approved | Feb 5, 2020 |
| Replaces | SANS 10330 ed. 2.01 of 2007 |
| Issued By | STANDARDS |
| Stage Date | Feb 5, 2020 |
| ISBN | 978-0-626-38298-8 |
| Committee | SABS/TC 034/SC 17 |
| Year Edition | 2020 |
| ICS Number | 03.120.10,67.020 |