Document Details |
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| Name of Department/Committee : | FAD 15 | ||||
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| Document Number : | FAD 15 ( 24911) | ||||
| Document Title [English] : | HAZARD ANALYSIS AND CRITICAL CONTROL POINT HACCP REQUIREMENTS FOR ANY ORGANIZATION IN THE FOOD CHAIN Second Revision | ||||
| Document Title [Hindi] : | खतरे का विश्लेषण और महत्वपूर्ण नियंत्रण बिन्दु (एचएसीसीपी) — खाद्य श्रृंखला में किसी भी संगठन के लिए अपेक्षाएँ (दूसरा पुनरीक्षण) | ||||
| Document Type : | Revision | ||||
| Language : | English | ||||
| Priority : | 2 | ||||
| ICS Code : | 67.020 | ||||
| Date of Project Approval : | 12-09-2023 | ||||
| Standards to be Revised : |
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| Standards to be Superseded : |
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Classification Details |
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| Group : | Food, Food Products and food processing equipments |
| Sub Group : | Food safety |
| Sub Sub Group : | Management System Standards in Food Safety |
| Aspects : | System Standard |
| Risk : | High |
| Certification : | Not Certifiable |
| Short Commom Man's Title : | Hazard Analysis and Critical Control Point (HACCP) - Requirement for any Organization in the Food Ch |
| ITCHS Code : | |
| Ministry : |
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| Sustainable development Goals : | |
| Degree of Equivalence : | Modified/Technically Equivalent |
| Identical/Equivalent Standards : | 15000:2013 |
| Organization Type: | Others : |
| Sl.No. | Synosis Points | |
| 1 | Scope: This standard sets out the principles of the hazard analysis and critical control point (HACCP) system and provides general guidelines for the application of these principles, while recognizing that the details of application may vary depending on the circumstances of the food operation. | |
| 2 | The standard also includes references, definitions, principles of the HACCP system and application of HACCP principles including comparison of control measures applied as GHPs and CCPs with examples. | |
| 3 | Scope: This standard sets out the principles of the hazard analysis and critical control point (HACCP) system and provides general guidelines for the application of these principles, while recognizing that the details of application may vary depending on the circumstances of the food operation. | |
| 4 | The standard also includes references, definitions, principles of the HACCP system and application of HACCP principles including comparison of control measures applied as GHPs and CCPs with examples. | |
Timeline Details |
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Stages |
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| Sl. No. |
Stage | Date of Occurence | Remarks | Circulated to | Files |
| 1 | Generation of Document Number | 12-09-2023 | ------- | ||
| 2 | P-Draft Waived | 22-02-2024 | Since is the revision of already existing standard, P-draft stage is being waved off. | ------- | |
| 3 | WC Draft | 22-02-2024 | Duration : 60 Days Submitted for HOD approval Remarks : May like to approve for wide circulation please |
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| 4 | WC Draft | 22-02-2024 | WC approved by HOD |
FADC | ------- |
| 5 | WC Draft | 22-02-2024 | WC approved by HOD |
FADC | ------- |