The following guide has been compiled for members of the HACCP team and managers responsible for developing and implementing HACCP. Key requirements have been easily explained using a range of everyday examples, diagrams and images.
This guide also discusses the requirements stipulated in the Codex Alimentarius, IFS, BRC, ISO 2200 and EC Regulation No. 82/2004.
HACCP - english edition
food, HACCP team members, QM and QA
A guide for better understanding and the implementation of HACCP Systems for operators and HACCP-Teams