Local Mapping of EPGs EN EC Food Hygiene Package EN | Page 25

‣ food safety ensured throughout the food chain, starting with primary production.

‣ general implementation of procedures based on the Hazard Analysis and Critical Control Point( HACCP) principles.

HACCP is a systematic procedure serving

to identify microbiological, chemical and physical

hazards as early as food manufacturing and to

eliminate

these

hazards

by

taking

the

suitable

measures.