- The establishment and maintenance of a positive food safety culture.
The commitment of the management and all personnel to the production and handling of safe food.
- Chapter 1. Good Hygiene Practices. Minor changes.
Requirement for a traceability/product tracing system.
- A Code of Practice on Food Allergen Management for Food Business Operators CXC 80-2020
- Some additional and variations of definitions
- Subtle changes to The Principles of HACCP.
Some of these changes are consideration of unintended use, as well as intended use of products.
Validation of Critical Limits.
Validation of the HACCP plan prior to Verification of the HACCP system to ensure it is working as intended.
- Strengthening of HACCP training and competency as an essential element for the effective implementation of HACCP.
Correct Food Systems will be working with our clients to make any required adjustment to HACCP plans. We will be allowing adequate time for businesses make the necessary changes to their HACCP plans.
Download Codex HACCP 2020 below.
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