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 3: Identification of intended use

What does HACCP Step 3 require?

A written statement sets out how each product is meant to be used and who its target consumers are.

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