Generic Haccp Model
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A SHORT GUIDE TO COMPLETING A HACCP PLAN
www.foodstandards.gov.scotManual, if help is needed to understand the seven HACCP principles. It would also help to refer to the HACCP Chapter of the Meat Industry Guid e, particularly the generic HACCP plan which shows the type of hazards and food safety management procedures that may need to be included when producing the company HACCP plan(s).
HACCP IN COOKED MEAT OPERATIONS
download.poultryandmeatprocessing.comThe generic model described here was developed by the Canadian Food Inspection Agency (CFIA, 1998). However, it can also be used as an example for various types of other cooked meat products. An introduction to HACCP and its seven principles has been provided in Chapter 6. The model described in this chapter has many
Water Safety Plans - World Health Organization
www.who.intHACCP Hazard Analysis and Critical Control Point HPC Heterotrophic Plate Count HU Hazen Unit ISO International Organization for Standardization MAK Makerere University (Uganda) MW Melbourne Water (Australia) NHMRC National Health and Medical Research Council (Australia) NTU Nephalometric turbidity unit