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MS 1480:2007
FOOD SAFETY ACCORDING TO HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM (FIRST REVISION)
This Malaysian Standard describes the requirements for food safety according to HACCP system to ensure the safety of foodstuffs during preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply in any sector of the food chain
1st Revision
• (none) / (none) / (none)
PDF
30/03/2019
31
NSC 21 - Food, Food Products and Food Safety
67.020
45.00