Hazard Analysis Critical Control Point (HACCP) based Food Safety Systems - Requirements
This Uganda Standard specifies the requirements for operational Hazard Analysis Critical Control Point (HACCP) based food safety systems which ensure the safety of foodstuffs during production, preparation, processing, manufacturing, packaging, storage, transportation, distribution and handling, or facilities offering food for sale and/or supply. The standard lays down the requirements for food business companies, processes, and their resultant products to be HACCP certified. [This Uganda Standard cancels and replaces US 130: 1999, General requirements for establishing a Hazard Analysis Critical Control Points - (HACCP) Programme for Food Processing Establishments, which has been technically revised]. This standard was published on 2017-12-12.
|Category||FOOD, AGRICULTURE AND FORESTRY STANDARDS|
|TC||UNBS/TC 2/ SC 7-Food and Agriculture Standards -Food labelling and food hygiene|
|ICS||67.020 Processes in the food industry|