HACCP

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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

Argomento Flottante

System to ensure that all food business are managed responsibly and continuously to guarantee public wellbeing

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