Historial: en22004HACCP

THE HACCP PRINCIPLES AND GUIDELINES FOR THEIR APPLICATION
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.