![]() More recently, Congress expanded its perception of HACCP principles and directed that all other food processors adopt such practices by developing and implementing a Food Safety Plan. The development and application of Hazard Analysis and Critical Control Point (HACCP) principles to seafood, juice, meat and poultry processing has been a significant event since the 1990s. ![]() food processing firms have been subject to manufacturing/processing rules or standards for decades, but the standards continue to evolve. FDA’s Food Safety Plan for all other Food Processors (21 U.S.C.USDA’s SSOP and HACCP for Meat and Poultry Processing (9 CFR Parts 416 & 417).FDA’s HACCP for Juice and Seafood Processing (21 CFR Parts 120 & 123).USDA’s Operating Procedures for Egg Processing (9 CFR §§590.504 to 590.575).FDA’s Good Manufacturing Practices (21 CFR Part 110 and 21 CFR Part 117 Subpart B).
0 Comments
Leave a Reply. |