HACCP

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Axolotl

Ved Regina B.

CHAPTER 7 - SAFETY AND HEALTH AT WORK

Ved syazwina azmi

the heat energy from a Bunsern Burner flame depends on the size of the air hole

Ved Rishi Chandarana

solo travel

Ved Mindomo Team

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