HACCP and ISO development of a food safety management standard

被引：0
|
作者：
Surak, JG [1 ]
机构：
[1] Clemson Univ, Dept Food Sci & Human Nutr, Poole Agr Ctr 224, Clemson, SC 29634 USA
来源：
ASQ'S 57TH ANNUAL QUALITY CONGRESS PROCEEDINGS: EXPANDING HORIZON: GLOBAL, PERSONAL, TOOLS, NETWORKING, SOLUTIONS | 2003年
关键词：
D O I：
暂无
中图分类号：
T [工业技术];
学科分类号：
08 ;
摘要：
There is an increase in the customer demand for safe food. This has lead food processing companies to develop food safety management systems, which are based on HACCP. In 2001, ISO has undertaken the development of an auditable standard, which further defines HACCP's role in a food safety management system. This standard is not intended to define the minimal regulatory requirement, however it is intended to define the requirements for companies that desire to exceed the regulatory requirements for food safety. It is expected that this standard will be published by ISO in 2004.
引用
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页码：463 / 468
页数：6
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