HACCP

HACCP (Hazard Analysis Critical Control Point) is a self-monitoring system which ensures hygiene and food safety during the production process. The objective is to avoid health risk for the end consumer. The risks involved in food production are identified (risk analysis), and critical control points (CCP) are determined. These are points within the food preparation process which are critical to the hygiene of the whole and at which measures are taken to avoid risk. The efficiency of systems is regularly monitored through documentation and audit.

This glossary has been prepared by Dussmann Service, the largest private multi-service provider worldwide. Dussmann Service offers integrated facility management, technical management , catering (e.g. for hospitals, seniors' facilities, child care facilities, schools and universities), security and fire services, reception, cleaning services, vehicle valeting, commercial management and energy management for companies and organizations in both the business & industry and the social and care sectors.

Dussmann Service is represented across the world by its international subsidiaries. Inquiries can also be addressed to contact persons at headquarters in Berlin. Dussmann Service, like Kursana, Dussmann Office and Dussmann das KulturKaufhaus is a division of the Dussmann Group.