HACCP ACCORDING TO THE INTERNATIONAL STANDARD 22000
(Hazard Analysis Critical Control Points)
The fundamental idea of the HACCP principals is that businesses should focus on the stages of processing and the conditions of production, as they are critical to the safety of food.
Consequently, companies plan, establish and adhere to a substantiated HACCP system in order to ensure that their products do not harm consumer’s health. The system is employed throughout the chain of production, all the way up to consumption, and is based on scientific data regarding health dangers.
|
 |
With its know-how and experience in the designing and construction of food processing units, K-inox ensures that businesses can easily employ and maintain a certified safety and health system during food processing.
This is achieved by both the suitable design of all parts of the preparation area-kitchen, where the various stages of food processing take place (storage, pre-preparation, cooking-preparation, storage, supply, removal), and the constructions that are built according to the current sanitation requirements of the HACCP.
Consecutively, the vertical unit of K-inox constructs entire stainless-steel kitchen equipment, with the absence of absorbent surfaces and areas that can collect harmful substances and micro-organisms. It provides its customers an invaluable tool that allows them to maintain a HACCP certified health and sanitation system. |
