HACCP in the gastronomy
HACCP HACCP is the abbreviation for «Hazard Analysis and Critical Control Points». According to the HACCP principle, food companies define critical control points (CCPs) along their internal processes. A CCP…
You can use the following search functions to look for a specific topic. If you can not find a suitable article, we would be pleased if you could tell us your question. If it is an interesting topic, we will be happy to write an article about that topic.