JFS-B Standard Ver. 3.1 Food Safety Management (Japan)
Section 2-II: Hazard Analysis and Critical Control Point (HACCP), twelve steps and seven principles – JFS-B Standard Ver. 3.1 Food Safety Management (Japan)

JFS-B Standard Ver. 3.1 Food Safety Management (Japan) HACCP Step 1: HACCP team assembly and identification of the scope of application

What does HACCP Step 1 require?

A HACCP team made up of competent staff is put together, and the boundaries of what the HACCP system covers are defined.

Maintained by Gerard Blokdyk

Other controls in Section 2-II: Hazard Analysis and Critical Control Point (HACCP), twelve steps and seven principles – JFS-B Standard Ver. 3.1 Food Safety Management (Japan)

Query this from an agent

The graph holds this control, the 0 it maps to, and the evidence behind each claim, over MCP and REST.

MCP endpointAll JFS-B Standard Ver. 3.1 Food Safety Management (Japan) controls