Retail Food Establishments: Guide to HACCP Plans

South Carolina Department of Health and Environmental Control

dc.creator	South Carolina Department of Health and Environmental Control
dc.date.accessioned	2016-05-25T16:11:33Z
dc.date.available	2016-05-25T16:11:33Z
dc.date.issued	2016-04
dc.identifier.uri	http://hdl.handle.net/10827/21130
dc.description.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.
dc.format	application/pdf
dc.format.medium	Document
dc.language	English
dc.publisher	South Carolina State Library
dc.relation.ispartof	South Carolina State Documents Depository
dc.rights	Copyright status undetermined. For more information contact, South Carolina State Library, 1500 Senate Street, Columbia, South Carolina 29201.
dc.subject	Public health laws--South Carolina
dc.subject	Food industry and trade--South Carolina
dc.subject	Restaurants--Law and legislation--South Carolina
dc.subject	Hazard Analysis and Critical Control Point (Food safety system)--South Carolina
dc.title	Retail Food Establishments: Guide to HACCP Plans
dc.type	Text
sd.specifications	This South Carolina State Document was either saved from a document available publicly online in PDF format or converted to PDF using Adobe Acrobat DC.