HACCP / ISO 9001 / ISO 14001 / ISO 45001HACCP stands for HAZARD ANALYSIS AND CRITICAL CONTROL POINTS and in free translation means hazard analysis at key control points.
The HACCP system ensures the health of foods in a way that those who work with food independently follow its rules. Its basic feature is that it is a set of preventive and corrective measures in the technological process, i.e. a system that identifies possible hazards (biological, chemical, physical) that can affect food safety and steps in the process in which it is possible to implement measures to control these dangers.
This system is very important for every catering facility where food is prepared and served, for the production and delivery of food itself, and also for the daily work of our Institution, in order to protect the health of its users.
In order to protect the health of consumers over the past years, legislation, regulations and control measures have been adopted by the competent supervisory bodies. In addition, technological innovations have made it possible to increase the efficiency of food production equipment, both in terms of workplace safety and hygiene.