date:Jul 29, 2016
Hazard Analysis and Critical Control Points (HACCP) was originally developed based on several key program types. The templates were created for specific industries and food risks and therefore do not fully address HACCP-level requirements of all food-level risks in the marketplace. For example:
AIB is focused on the bakery and confection market.
Codex Alimentarius Commission looks at general food on a global level.
The U.S. Department of Agriculture Food Safety and Inspection Serv