en22004HACCP

When they put in place, implement and maintain a permanent procedure based on the seven Hazard Analysis and Critical Control Point (HACCP) principles, it is recommended that food business operators take into account the principles laid down in Annex I hereto.

Annex I describes in a simple way how the seven HACCP principles can be applied. It is largely inspired by the principles set out in Codex Alimentarius document CAC/RCP 1-1996, rev. 4-2003.

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