HACCP

Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety related risk

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

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