Fishery Product Hazard Analysis Citical Control Points (HACCP) Regulations (L.N. No. 41/1998).

[摘要] These Regulations set out the principles of HACCP and recommendations for how to carry out the identification of critical points in the process of production, processing, storage and distribution of fish products. Principles of HACCP are set in article 23. The recommendations are made with respect to the assembly of the expert ream, the description of the product, identification of intended use, construction of flow diagrams, listing of hazard and control measures, methods for identification of

[发布日期] 1998-01-01

[学科分类] 食品科学和技术

[关键词] Food quality control/food safety;Hygiene/sanitary procedures;Fish products;Processing/handling;Standards;HACCP;Codex Alimentarius