Reaffirmed 2018

1. Scope

This standard sets out the principles of the hazard analysis and critical control point (HACCP) system and provides general guidelines for the application of these principles, while recognizing that the details of application may vary depending on the circumstances of the food operation.

2. References

The standard listed below contains provision which through reference in this text, constitutes provision of this standard. At the time of publication, the edition indicated was valid. All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent edition of the standard indicated below:

2491 : 2013 Food hygiene - General principles - Code of practice (third revision)