HACCP

More like this

Artificial Intelligence

by vince nguyen

Bacterias gram positivas y negativas

by carmen serrano martino

Bacteria

by Dierdre Axell-House

HUMAN IMPACTS ON THE ENVIRONMENT

by Dheyab Hisham

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

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:

they must take place under strict health and safety conditions

preparation

storage

serving

HACCP