CFA Best Practice Guidelines for the Production of Chilled Foods 

4th edition (The CFA Guidelines)

The 2006 Best Practice Guidelines offer guidance for the production of chilled foods, in line with EU food hygiene legislation, to provide the fundamental principles for the design of safe manufacturing operations.

The Guidelines illustrate good practice to help the manufacturer to demonstrate that hazards have been controlled and to document that risks have been assessed. The Guidelines include information on main hazards, control measures, HACCP systems, shelf life assessment, decision tree for minimum hygiene status, regulatory requirements, traceability and product recall.

BUY NOW 

R715 excl VAT

Created by 1021 Media and design | Copyright © The Food Safety Network 2009, All Rights Reserved. | Enabled by