US 130: 2017

Hazard Analysis Critical Control Point (HACCP) based Food Safety Systems - Requirements

UGX 35,000/=


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.

Price UGX 35,000/=
Status Compulsory
Format PDF
TC UNBS/TC 2/ SC 7-Food and Agriculture Standards -Food labelling and food hygiene
ICS 67.020 Processes in the food industry
Language English
Edition 2nd Edition
Sales Rating    

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