HACCP-concept

Management „Hazard Analysis Critical Control Points“

For protecting consumers health food producers are committed by the "EG-Hygiene-VO" to perform a danger analysis according to HACCP-directives and to determine the critical items of process steps. There are uniform hygienic regulations worldwide ensuring safety for production, treatment and launching food on the market. All undesired events which may endanger the customer's health are considered to be dangerous. By means of this HACCP-danger analysis risks may be identified and preventing means may be implemented. These means shall eliminate the danger or reduce it to an acceptable level.

Update version: HACCP-concept
 

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