This textbook supports HACCP officers, HACCP team leaders, quality management staff, food business operators, and consultants in the food industry. It helps you with the legally compliant and safe implementation, ongoing application, and further development of the HACCP concept.
 
 


 The authors provide a detailed and practical description of the HACCP requirements of the Codex Alimentarius and the EU, as well as the WTO agreements related to the Codex Alimentarius standards. They explain how hazards can be identified, effectively assessed, and controlled through critical control points in combination with basic hygiene measures. Furthermore, the book demonstrates how risks are analyzed, properly documented, and monitored. The authors also present the food safety requirements of the BRC, IFS, FSSC 22000, and ISO 22000 standards. They provide a step-by-step guide on how to implement these requirements and successfully complete an audit. Finally, from the perspective of food safety inspectors, they address the pitfalls of implementing HACCP in daily practice and how to avoid them.