GUIDE TO HACCP IMPLEMENTATION - ACSA

2006 GUIDE TO HACCP IMPLEMENTATION ADP GUIDE TO HAZARD ANALYSIS AND CRITICAL CONTROL POINTS ( HACCP ) PRINCIPLES FOR THE FRUIT AND VEGETABLE INDUSTRY IN MOLDOVA Author: Andrei Cumpanici, PhD, food safety specialist, USAID/ADP. The electronic version of this GUIDE may be accessed on web: This publication was developed and printed with financial support of the Agency for International Development (USAID) within the Agribusiness Development Program, implemented by CNFA. The opinions expressed herein are those of the author and do not necessarily reflect the views of the Agency for International Development. 2006 ADP GUIDE TO HACCP IMPLEMENTATION INDEX FOREWORD DEFINITIONS The Seven Principles of Developing a HACCP Step 1 Assemble a HACCP Step 2 Description of the Step 3 Identify Intended Step 4 Construct a Flow Step 5 On-site Confirmation of the Flow Step 6 Conduct a Hazard Analyses ( HACCP Principle 1).

2 ADP GUIDE TO HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) PRINCIPLES FOR THE FRUIT AND VEGETABLE INDUSTRY IN MOLDOVA Author: Andrei Cumpanici, PhD, Food safety specialist, USAID/ADP.

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