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 2: Product information description

What does HACCP Step 2 require?

Product specifications are written down and contain every piece of product information the hazard analysis will need. Plans are best drawn up per product or product group and per line or location.

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