Transcription of PRINCIPLES FOR PREVENTING AND RESPONDING …
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PRINCIPLES FOR PREVENTING AND RESPONDING …
PRINCIPLES FOR PREVENTING AND RESPONDING TO FOOD INCIDENTS A guidance DOCUMENT PRODUCED BY THE FOOD STANDARDS AGENCY S TASKFORCE ON INCIDENTS March 2007 This has been produced by the Taskforce on Incidents which was chaired by the Food Standards Agency and with members drawn from the following organisations British Hospitality Association (BHA) British Retail Consortium (BRC) Chartered Institute of Environmental Health (CIEH) Trading Standards Institute (TSI) Food and Drink Federation (FDF) Local Authorities Co-ordinators of Regulatory Services (LACORS) Small Business Council National Consumer Council National Farmers Union (NFU) Which? Plus 2 independent members Richard Ayre Professor Frank Woods Contents Page Preface 1 Taskforce on Incidents 1 Aim and Scope 2 Food and Feed Legislation 3 Module 1 - Incident Prevention Introduction 4 Food Safety Management Systems 4 Prerequisite Requirements 4 HACCP
principles for preventing and responding to food incidents a guidance document produced by the food standards agency’s taskforce on incidents
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