Preparing Connection...
Guides, insights, and updates on ISO compliance.
A practical guide to food safety in bakeries and confectionery plants: the prerequisite programmes, allergen management, temperature control, HACCP and the ISO 22000 requirements behind them. Arabic edition available on the Arabic version of this article.
A HACCP plan assumes hazards occur without intent; food fraud is a hazard committed with intent and for profit. This guide sets out documented cases from five regions, explains the difference between HACCP, TACCP and VACCP, and shows what a meat plant needs in place to detect fraud before it reaches the consumer.