Hazard Analysis Critical Control Point (HACCP) system - Requirements

Scope

This East African Standard specifies the requirements for establishment, implementation and maintenance of the HACCP system as a preventive system to ensure food safety control measures at each step throughout the food chain from primary production to final consumption. This standard applies to all food handling organizations, regardless of size, which produce, manufacture, handle or supply food involved in one or more steps of the food chain. This includes organizations directly involved but not limited to feed producers, farmers, harvesters, producers of ingredients, food manufacturers, retailers, food services, catering services, organizations providing cleaning, transportation, storage and distribution services and other organizations indirectly involved including, but not limited to, suppliers of equipment, cleaning agents and packaging material, and other food contact materials.

Catalogue metadata

Bibliographic details

Somali Standard Code (SOS)

SOS EAS 151:2024

Original reference

EAS 151:2024

Source organisation

East African Community (EAC) — East African Standards Committee

Designation family

EAS

Standard number

151

Year of publication

2024

ICS

67.020

Number of pages

26

Field

Food Technology

Group

Processes in the food industry

Sub-group

Processes in the food industry

Sector

Food Technology

Technical committee

EASC/TC 010 — Food hygiene and safety management

Descriptors

HACCP, food safety, food hygiene