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Significance and Use
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.
1.1 This practice addresses the principles to follow when implementing and managing a Hazard Analysis Critical Control Point (HACCP) system for cannabis consumable products. This practice is not intended for cannabis industrial products (e.g., hemp products).
1.2 Units—The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.
E2590 Guide for Conducting Hazard Analysis-Critical Control Point (HACCP) Evaluations
ICS Number Code 11.120.99 (Other standards related to pharmaceutics); 65.020.20 (Plant growing)
|Link to Active (This link will always route to the current Active version of the standard.)|
ASTM D8250-19, Standard Practice for Applying a Hazard Analysis Critical Control Points (HACCP) System for Cannabis Consumable Products, ASTM International, West Conshohocken, PA, 2019, www.astm.orgBack to Top