HACCP Management
HACCP Management
Mitigate hazards with HACCP
The aim of the HACCP concept is toexclude possible dangers altogether or at least onto minimize an acceptable level.
The basis for the HACCP concept is a functioning hygiene management.
As a house requires a stable foundation, flawless spatial and technical conditions of the operation are required for safe food production. Building on this, a well-functioning hygiene practice must be established in everyday operations. Only with these fundamentals is it possible to introduce an effective HACCP concept in operation. All major food safety certification standards require an established and functioning HACCP Concept.
Mitigate hazards with HACCP
The aim of the HACCP concept is to exclude possible dangers altogether or at least onto minimize an acceptable level.
The basis for the HACCP concept is a functioning hygiene management.
As a house requires a stable foundation, flawless spatial and technical conditions of the operation are required for safe food production. Building on this, a well-functioning hygiene practice must be established in everyday operations. Only with these fundamentals is it possible to introduce an effective HACCP concept in operation. All major food safety certification standards require an established and functioning HACCP Concept.
Solution Module
HACCP Subscription with Concept
Kulinaria offers a sustainable HACCP Subscription for Restaurants and Hotels
throughout North Rhine Westphalia.
Solution Module
HACCP Subscription with Concept
Kulinaria offers a sustainable HACCP Subscription for Restaurants and Hotels throughout North Rhine Westphalia.
Optional certifications through ourCooperation Partner TÜV RheinlandLet your high quality and service standards be sealed!
