ABSTRACT
This chapter describes the requirements that have been identied over time as the HACCP principles. There are seven principles (Figure 17.1). As stated in Chapter 16, each of the Global Food Safety Initiative-approved schemes requires that a food safety/HACCP program be dened, implemented, and maintained effectively. Table 17.1 is included at the end of this chapter. This document provides a basic comparison of the food safety/HACCP requirements between Codex, SQF V7, BRC issue 6, and FSSC 22000:2010. For comparisons related to other standards, it is recommended that the specic standard be reviewed by the food safety/HACCP team to ensure compliance with the organization’s standard of choice.
