Hazard Analysis Critical Control Point
HACPP is a work tool that aims to limit cross contamination in foodstuffs.
HACPP is a systematic preventive approach to food safety from biological, chemical, and physical hazards (NF V 01 – 002) in production processes that can cause the finished product to be unsafe.
All products in the GILAC HACCP range have been designed to help professionals respect the principles of this method in order to reduce these risks to a safe level.
Very useful in production environment for their ease of use and the traceability management of the contents. See the product range
Antibacterial solution for the cold preparations and sensitive contents storage and handling. See the product range