Page 6 - Getting Started
P. 6
TABLE OF CONTENTS
Preface v
Chapter 1 Standards and Certification 1
Chapter 2 Certification Process 6
Chapter 3 Accredited vs. Non-Accredited
What’s the Big Deal? 14
Chapter 4 Comparison of GFSI Standards 21
Chapter 5 GLOBALG.A.P. 32
Chapter 6 PrimusGFS 35
Chapter 7 Gluten-Free Certification Program 37
Chapter 8 Hazard Analysis Critical Control
Points (HACCP) 40
Chapter 9 Top Mistakes with HACCP 42
Chapter 10 Regulatory Changes: Food Safety
Modernization Act (FSMA) 48
Chapter 11 Top Mistakes with Food Safety
Management Systems 52
Chapter 12 Good Business Management
Practices 59
Chapter 13 Glossary of Terms 66
