2.3.2 All relevant information needed to conduct the hazard analysis shall be collected, maintained, documented and updated. The company will ensure that the HACCP plan comprehensive information sources, which are referenced and available on request. As a guide, this may include the following, although this is not an exhaustive list:
• the latest scientific literature
• historical and known hazards associated with specific food products
• relevant codes of practice
• recognised guidelines
• food safety legislation relevant for the production and sale of products
• customer requirements.
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