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 allar-bruno aasa

după Иван Станкович

după Kayla Aitkenhead

după Justin Blessinger

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