Hazard Analysis and Critical Control Points (HACCP) is a system that was devised to identify, evaluate and control hazards that are significant for food safety. The aim of this introduction is to help companies to understand and implement effective HACCP in the Agri Feed/ Food supply chain. Additional AIC Guidance documents will cover in more detail key aspects of the HACCP process.
AIC HACCP May 2009 A Practical Guide for the Agri-Food Supply Chain This Guide is designed for use both by companies for whom HACCP may be a completely new concept and also for those companies with prior experience of HACCP. This document has been accepted by the European Commission as part of FEFAC’s EFMC Guide to good practice under the EU Feed Hygiene Regulation