HACCP

The Hazard Analysis and Critical Control Points (HACCP) system is a framework implemented to ensure food businesses operate responsibly and safeguard public health. Introduced in the European Union in 1993 and becoming a legal requirement from January 1, 2006, HACCP focuses on maintaining stringent health and safety conditions throughout the food management process.

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от Justin Blessinger

от EDNA YINETH ROMERO

от spencer levitt

от Erick Figueroa

from contamination of cleaning fluids or pesticides

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

food infected by bacteria

POISONING

they must take place under strict health and safety conditions

preparation

storage

serving