Hazard Analysis Critical Control Point
(HACCP) system — RequirementsAbstract
This East African Standard specifies the requirements for establishment, implementation and maintenance of
HACCP system as a preventive system to ensure food safety control measures at each step throughout the
food chain from primary production to final consumption.
This standard applies to all food handling organizations, regardless of size, which produce, manufacture,
handle or supply food involved in one or more steps of the food chain. This includes organizations directly
involved but not limited to feed producers, farmers, harvesters, producers of ingredients, food manufacturers,
retailers, food services, catering services, organizations providing cleaning, transportation, storage and
distribution services and other organizations indirectly involved including, but not limited to, suppliers of
equipment, cleaning agents and packaging material, and other food contact materials.General Information
