This objective focus on five focus areas of which the first is definitions, the second requirement is management’s commitment to the assurance program, the third is proper document control practices, the fourth requires a prerequisite program to be implemented for the monitoring of fresh meat/ meat product safety. Lastly it also addresses all the legal requirements.
This objective focus more on important management practices and procedures that should be in place. The focus areas include:
The HACCP objective focus on all the requirements for the HACCP plan in the establishment to ensure risk mitigation takes place and food safety is improved. The focus areas of this objective include:
This objective focus on five areas to ensure there are proper traceability in place for raw materials received as well as for the final product. This information is required for an effective recall in case something is wrong with a product. The five focus areas include: