Hazard Analysis & Critical Control Points (HACCP)
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards
from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Planning and integration of a HACCP concept and management including daily work templates for employees in the F & B department
This is an example of a HACCP manual that i worte for a German company. It includes the leagal framework and templates for daily use by the employees.