SANS 10330 (SABS 0330) (2017-10-10)
Requirements for a Hazard Analysis and Critical Control Point (HACCP) system
Contains 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.
Closing Date: 2017-12-08
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View the Standards - Drafts for Comment Report: https://www.sabs.co.za/standardss/docs/dc_2017_10_17.PDF