HACCP

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:

preparation

storage

serving

they must take place under strict health and safety conditions

Argomento Flottante

CCP

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

it analyses 3 main types of HAZARD

BIOLOGICAL

food infected by bacteria

POISONING

PHYSICAL

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

CHEMICAL

from contamination of cleaning fluids or pesticides