Food Safety and Foodborne Disease Surveillance Systems Proceedings of an Iranian-American Workshop (2006) / Chapter Skim
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Pages 100-102
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At the distribution level there is a post-marketing surveillance system in order to control finished products in the market. Recently, the Food Safety Department has encouraged food factories to establish Hazard Analysis and Critical Control Point (HACCP)
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From page 101... ...
Other organizations from the veterinary and fishery sectors have performed similar work adapting HACCP systems to veterinary and fishery products. This committee started work on food safety through the use of HACCP and tried to replace old control methods with HACCP systems.
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From page 102... ...
Established HACCP system certification requirements for the import of processed materials, such as dried milk. Activities of the National Committee for Coordinating and Planning HACCP Implementation, 2000-2004: Number of approvals and administrative actions 94 Number of committee sessions 81 Number of pamphlets 6 Number of established training workshops 49 Number of educated individuals 4,779 Hours of training 784 Number of pamphlets in Persian and English 30 Number of establishments successfully setting up HACCP systems 88 The government of Iran continues to be committed to establishing and implementing appropriate food safety measures, including HACCP systems for various food products.
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