HACCP Concept

Hygiene is a series of practices performed to preserve health. According to the World Health Organization (WHO), Hygiene refers to conditions and practices that help to maintain health and prevent the spread of diseases.

HACCP is an internationally applied prevention concept to avoid or control risk factors in the production and sale of food. It is based on the principles of the Codex Alimentarius of the FAO, WHO and the EU Hygiene Ordinance.

What is HACCP?

Hazard Analysis Critical Control Points

“Kritische Kontrollpunkte für die Gefahrenanalyse”

In other words – Measures for Food Safety and Hygiene

By creating an HACCP concept, hazards are identified and the process stages in the manufacturing process where hazards can be controlled, controlled and thus eliminated.


HACCP - Hazard Analysis Critical Control Points


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