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Retail Food Establishments: Guide to HACCP Plans
South Carolina Department of Health and Environmental Control
South Carolina Department of Health and Environmental Control
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Adobe PDF, 129.67 KB
Abstract
A Hazard Analysis and Critical Control Point (HACCP) system is a plan to reduce the risk of safety hazards in food. The HACCP System identifies potential biological, chemical and physical hazards from the time the food enters the facility
to when it is served. The Hazard Analysis identifies critical control points based on the ingredients, raw materials and processes. Control measures are then identified, implemented and monitored to ensure the ongoing safety of the finished products.
Issue Date
2016-04
Keywords
Public health laws--South Carolina, Food industry and trade--South Carolina, Restaurants--Law and legislation--South Carolina, Hazard Analysis and Critical Control Point (Food safety system)--South Carolina
Type
Text
Rights
Copyright status undetermined. For more information contact, South Carolina State Library, 1500 Senate Street, Columbia, South Carolina 29201.
Digitization Specifications
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