FROM CONCEPT TO APPLICATION OF HACCP PRINCIPLES ON THE FOOD SAFETY SYSTEMS
The new European regulations require that each establishment develop and implement a system of preventive controls designed to improve the safety of their products, known as HACCP plan (Hazard Analysis and Critical Control Point). HACCP systems has been identified as a powerful tool for control of food safety issues. Hazard analysis serves as a basis for establishing critical control points (CCPs) in a process that must be controlled to ensure the
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