Overview

This list of references is drafted to provide food manufacturers seeking guidance on developing and implementing HACCP plans in their production plant. The list of references includes from authorities such as the Canadian Food Inspection Agency (CFIA), European Food Safety Authority (EFSA), New Zealand Ministry of Primary Industries, WHO, and FAO, USDA-FSIS and FDA. EFSA has particularly useful guidance on identifying chemical hazards.

Overall, using these references helps manufacturers to identify, characterize and manage hazards within their food product and production plant and then effectively implement HACCP plans to improve the quality and safety of their finished products.

Link to Document

List of relevant references-HACCP