date:Mar 18, 2019
ety and Standards (Licensing Registration of Food Businesses) Regulations, 2011.
The third section is recommendatory in nature and provides the basic knowledge and criteria for implementation of the Hazard Analysis and Critical Control Point (HACCP) system by the food businesses.
This section includes the manufacturing flow chart and two tables: Hazard Analysis and HACCP Plans.
The Hazard Analysis tables are intended to help the industry to identify the food safety risks related to each p