HACCP

‘Hazard Analysis Critical Control Point’. This term refers to a system that enables the assessment of hazards and risks associated with the production, distribution and consumption of food. Potential vulnerabilities and risks throughout the cheese-making process are closely monitored and documented to ensure comprehensive, maximum food safety and quality. One such point, for example, is the temperature of the cheese when it is delivered to ÖMA. Here, checks must be carried out to verify that the prescribed temperature has been maintained.