This national standard specifies the requirements of the Hazard Analysis and Critical Control Point (HACCP) system for dairy processing plant, enabling the plant to provide safe dairy products that comply with laws and regulations and meet the customers' requirements.
This national standard is applicable to the establishment, implementation and evaluation of the HACCP system for dairy processing plant, including the raw & auxiliary material purchase, processing, storage and transportation, etc.
Contents
1. Scope
2. Normative References
3. Terms and Definitions
4. Hazard Analysis and Critical Control Point (HACCP) System for Dairy Processing Plant
5. Management Responsibility
6. Pre-requisite Programs
7. Establishment and Implementation of HACCP Plan
Original regulatory document
