HACCP

HACCP (Hazard Analysis Critical Control Point) is a self-monitoring system which guarantees hygiene and food safety in the production process. The objective is to avoid health risks for the end consumer. All of 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 at which a risk to health may occur and at which appropriate measures are taken to avoid them. The efficiency of systems is regularly monitored through documentation and HACCP 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.