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

Artikelnummer: B011
9,90 €Preis
  • ISBN 978-3-940-513-182

  • food, HACCP team members, QM and QA

    A guide for better understanding and the implementation of HACCP Systems for operators and HACCP-Teams