Standard Practice for Applying a Hazard Analysis Critical Control Points (HACCP) System for Cannabis Consumable Products

Importancia y uso:

5.1 This practice provides general guidelines for the development and implementation of a HACCP system for operations that manufacture cannabis consumable products to prevent, control, or minimize hazards (biological, chemical, or physical) to an acceptable level. A HACCP system can prevent consumer harm when implemented and followed correctly.

Subcomité:

D37.02

Referida por:

D8222-21A, D8557-24, D8556-24, D8222-21A

Volúmen:

15.10

Número ICS:

11.120.99 (Other standards related to pharmaceutics), 65.020.20 (Plant growing)