Andy Mannhart HACCP€¦ · The Hazard Analysis and Critical Control Point (HACCP) system is aimed...
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Red = Raw meat Blue = Fish Marble = Others Brown = Cooked meat Green = Vegetable and Fruit Yellow = Poultry White =Pastry / Bakery The Hazard Analysis and Critical Control Point (HACCP) system is aimed to identi- fying and preventing hazards primarily in the food processing industry. The HACCP process follows seven key steps in the process. A main part of this concept is to prevent cross contamina- tion of bacteria in your kitchen, bakery or butchery. Using colour coded items is one step to reach a high level of food hygiene. HACCP – Hazard Analysis and Critical Control Point Andy Mannhart H A C C P Fact Sheet for Andy Mannhart AG’s latest News and Innovations August 2016 / Version 3 The HACCP Colour Code: https://katalog.andymannhart.com/e/ . [email protected] 01 | 02
Transcript of Andy Mannhart HACCP€¦ · The Hazard Analysis and Critical Control Point (HACCP) system is aimed...
Red = Raw meat
Blue = Fish
Marble = Others
Brown = Cooked meat
Green = Vegetable and Fruit
Yellow = Poultry
White =Pastry / Bakery
The Hazard Analysis and Critical Control Point (HACCP) system is aimed to identi-fying and preventing hazards primarily in the food processing industry.
The HACCP process follows seven key steps in the process. A main part of this concept is to prevent cross contamina-tion of bacteria in your kitchen, bakery or butchery.
Using colour coded items is one step to reach a high level of food hygiene.
HACCP – Hazard Analysis and Critical Control Point
Andy Mannhart HACCP
Fact Sheet for Andy Mannhart AG’s latest News and Innovations August 2016 / Version 3
The HACCP Colour Code:
https://katalog.andymannhart.com/e/ . [email protected] 01 | 02
https://katalog.andymannhart.com/e/ . [email protected] Copyright © 2016 Andy Mannhart AG 02 | 02
