Retail Food Establishments: Guide to HACCP Plans

Author
South Carolina Department of Health and Environmental Control
Subject
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
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.
URI
http://hdl.handle.net/10827/21130
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Date
2016-04
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Date Accessioned2016-05-25T16:11:33Z
Date Available2016-05-25T16:11:33Z
Item Formatapplication/pdf
Media TypeDocument
Item LanguageEnglish
PublisherSouth Carolina State Library
Digital CollectionSouth Carolina State Documents Depository
RightsCopyright status undetermined. For more information contact, South Carolina State Library, 1500 Senate Street, Columbia, South Carolina 29201.
TypeText
Digitization SpecificationsThis South Carolina State Document was either saved from a document available publicly online in PDF format or converted to PDF using Adobe Acrobat DC.