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HACCP in Torarica & Eco
procedures in preparation
Nowadays it’s difficult to start a
Food Business without the Hazard Analysis Critical Control Points (HACCP,
often pronounced as ‘Hessup’).
It involves the systematic identification and management of risks
associated with the manufacture, distribution and use of food
ingredients. It is a preventive system to eliminate or minimize
potential biological, chemical and physical hazards to the safety
and quality of foods.
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In the Netherlands and other countries the HACCP-system is
adapted by law. This means that all food companies are obliged
to implement or work according to a HACCP system in order to
sell their products.
On the 1st of June, 2005 Torarica started with the
implementation procedure of the HACCP-system. This project is
internal coordinated by Elena Tjin A Sioe and external by
consultant Sharon Mac Donald (Polyformis). When all the steps
are accomplished with success, Torarica will be able to
demonstrate a safe way of food processing and delivery to the
client. The HACCP certificate also leads to better management &
operational processing of the hotel activities, where health and
safety are central issues. |
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