HACCP

The HACCP is defined as a system of prevention to avoid food contamination that ensures food safety. In which he identifies, evaluates, is prevented and a record of all the risks of contamination is carried throughout the production chain. From the beginning until it reaches the consumer.

The Sigla 

HACCP stands for Hazard Analysis Critical Control mean Points in Spanish acronym for the HACCP Hazard Analysis and Critical Control Point is used.

food contamination

Exactly, remember that there are 3 ways to contaminate food: organic pollution (by microorganisms such as bacteria and fungi), chemical contamination (chemicals such as detergents and pesticides) and physical contamination (by outsiders to food, such as hair, pieces of metal etc.)

In simple words, this system when applied ensures a food safety, so it will be edible and safe. Importantly, this system gives a very high value when set in a restaurant business because it ensures quality and have more confidence among consumers.