XP V06-001

Guide for good manufacturing practices based on HACCP principles for halal processed food

Le présent document décrit les bonnes pratiques de fabrication de denrées alimentaires transformées halal destinées à un marché national ou international dans le respect des exigences clients.

To comply with a standard, you need to quickly understand its issues in order to determine its impact on your activity.

The Requirements department helps you quickly locate within the normative text:
- mandatory clauses to satisfy,
- non-essential but useful clauses to know, such as permissions and recommendations.

The identification of these types of clauses is based on the document “ISO / IEC Directives, Part 2 - Principles and rules of structure and drafting of ISO documents ”as well as on a constantly enriched list of verbal forms.

With Requirements, quickly access the main part of the normative text!

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