HACCP - product information
HACCP - Why?
The infiltraion, transfer and increase of harmful germs, bacteria, viruses, yeast fungus and mildews lead in food processing firms to dangerous infections of guests and staff.
HACCP stands for "Hazard Analysis of Critical Points" and is obligation for all food processing firms since March 1999. These decrees are valid for all food enterprises in industrial undertakings and hospital kitchens in the same extent as small enterprises and small hotel industries, in retail and in boarding areas.
The requirement for these undertakings are:
self-control-concept according to the guidelines of HACCP
training of staff on the sector of hygiene
adherence of the prescriptions
Hagleitner Hygiene helps you with the practical implementation of the HACCP policies. We represent the whole spectrum of HACCP clearly for you:
|
