Kategoriak: All - safety - control - food - contamination

arabera Raimonda Baraldi 4 years ago

1790

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.

HACCP

CCP

Critical Control Points (checks at specific points in the food management)

it analyses 3 main types of HAZARD
CHEMICAL

from contamination of cleaning fluids or pesticides

PHYSICAL

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

BIOLOGICAL

food infected by bacteria

POISONING

Argomento Flottante

System to ensure that all food business are managed responsibly and continuously to guarantee public wellbeing

introduced in UE in 1993

legal from 1st January 2006
it focuses in 3 areas:

they must take place under strict health and safety conditions

preparation

storage

serving

HACCP

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