haccp manual

HACCP (Hazard Analysis and Critical Control Points) is an internationally recognized system used to identify and manage significant food safety hazards, and ensure food safety for your business.

HACCP can be used throughout all stages of the food chain, from primary production to final consumption, forming an important part of risk-based food safety programmes. In the food industry, the application of a self-control plan in accordance with HACCP method implies precise duties and responsibilities to guarantee healthiness of food. The official control is carried out to verify the system fairness as to productive reality.

Company offers the set up and preparation of self-control plans and manual of good hygiene practices based on the principles of HACCP and in accordance with applicable regulations.

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