Industry & processes

Categories: Industry & processes
Committee: ZZ/5
Origin: BSI
Close date: 15/08/2017
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This PAS provides guidance on the avoidance and mitigation of threats to food and food supply. It describes a risk management methodology, Threat Assessment Critical Control Points (TACCP), which can be adapted by food businesses of all sizes and at all points in food supply chains.

It is intended to be of use to all organizations, but may be of particular use to managers of small and medium sized food enterprises who may not have easy access to specialist advice.