HACCP

One of the most effective tools for ensuring this safety is the HACCP system (Hazard Analysis Critical Control Point). This method, designed to manage food safety risks, aims to prevent foodborne illnesses by controlling potential hazards.

Ensuring food safety is a fundamental responsibility for all professionals in commercial and collective catering, as well as those in food trades such as bakers, butchers, fishmongers, and caterers.

In the demanding world of the food industry, compliance with HACCP (Hazard Analysis Critical Control Point) standards is not just a regulatory requirement but a crucial pillar for ensuring food safety.

Explore the Meaning of the HACCP Method, Its Origins, and How It Transforms Food Safety. A Comprehensive Guide to Mastering the HACCP Method.