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Categorias: Todos - bacteria - safety - food - contamination

por Nicoletta Carfagna 3 anos atrás

793

HACCP

Hazard Analysis Critical Control Points (HACCP) is a globally acknowledged system for managing and identifying risks associated with food safety. Implemented in the European Union in 1993 and legally mandated from January 1, 2006, HACCP emphasizes three critical areas:

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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