IS 15000 : 2024 Hazard Analysis and Critical Control Point (HACCP) - Requirements for Any Organization in the Food Chain

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 REFERENCE

The standard given below contain provisions, which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions 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 this standard: