HACCPtyökäytäntö
HACCPtyökäytäntö, or HACCP good practices, refers to the implementation of Hazard Analysis and Critical Control Points principles within a food business. HACCP is a systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of anticipation rather than reaction. It is a tool used in the implementation of a food safety management system.
HACCPtyökäytäntö involves identifying potential hazards at each step of the food production process, from raw material
Corrective actions are defined in case monitoring indicates that a CCP is not under control. Verification procedures