Food Services Management

HACCP – Hazard Analysis Critical Control Point (HACCP), Principles of HACCP, Examples of Critical Control Points, How to establish HACCP? , How to maintain HACCP? , Use of HACCP in food service operations

HACCP Hazard Analysis Critical Control Point (HACCP) Hygiene and sanitation of food at all levels is an important and compulsory process that needs serious and constant consideration. Food handling practices, personal hygiene and clean premises are to be maintained and clean procedures to be followed by the staff. In 1971, Hazard Analysis Critical Control Point […]