HACCP

The Hazard Analysis and Critical Control Points (HACCP) system is a framework implemented to ensure food businesses operate responsibly and safeguard public health. Introduced in the European Union in 1993 and becoming a legal requirement from January 1, 2006, HACCP focuses on maintaining stringent health and safety conditions throughout the food management process.

Mai multe ca aceasta

după sara garcia

după Charlotte Moore

după DANIELA RESTREPO SILVA

după Richard Grinham

from contamination of cleaning fluids or pesticides

from the introduction of foreign bodies: metal, plastic, bones

food infected by bacteria

POISONING

they must take place under strict health and safety conditions

preparation

storage

serving