CNFA > Basic Guide To Hazard Analysis And Critical Control Points (HACCP) Principles For The Fruit And Vegetable Industry In Moldova


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Basic Guide To Hazard Analysis And Critical Control Points (HACCP) Principles For The Fruit And Vegetable Industry In Moldova ...September 1, 2006 This Guide has been developed according to HACCP (Hazard Assessment and Critical Control Point) principles, in accordance with basic Codex Alimentarius Standards and Guides, and basic European Guidance documents on the hygiene of foodstuffs. The Guide is intended to be used by Fruit and Vegetable handlers and processors, including farmer and exporter packhouses, and processors such as canneries, freezing and drying companies. Any company wishing to install a HACCP system will need to tailor the plan to suit their own specific circumstances of production. With HACCP based Food Safety Certification now a mandatory requirement for food processors wishing to export to the European Union, the ADP Project, funded by USAID, will be pleased to assist any fruit and vegetable processors in implementing a customized HACCP system. For the English version of the guide in PDF (0.6 MB) click here.

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