Understanding HACCP

Validated and published by the Codex Alimentarius, adopted by regulations and then developed by the ISO 22000 standard, the HACCP method is the benchmark for preventing contamination and ensuring the supply of safe foodstuffs to the end consumer.

This fact sheet shows how important it is for companies to deploy or consolidate their Hygiene-HACCP approach, in order to protect themselves against any major or critical incident within their structure, and to arm themselves against any food crises that may arise in their industry.