HACCP definitions and principles covered in this book are based on the U.S. National Advisory Committee on Microbiological Criteria for Foods (NACMCF) HACCP system guide, approved November, 1989. The NACMCF guide is published in the pamphlet, “HACCP Principles for Food Production,” (NACMCF 1989) which is given in Appendix A. This document will serve as the basis for HACCP definitions and principles for this volume.
KeywordsRisk Assessment Food Production Hazard Analysis Marine Fishery Executive Summary
- National Advisory Committee on Microbiological Criteria for Foods (NACMCF). 1989. HACCP Principles for Food Production. USDA-FSIS Information Office, Washington, DC 20250.Google Scholar