Health and hygiene
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In 2002 Intercatering first became certified within the HASAP system. This guarantees that all technological, logistical and service proceedings comply with necessary certification criteria.
HACCP is an abbreviation for the English term “Hazard Analysis and Critical Control Points”, which is used around the world to set guidelines that aim to eliminate hazardous food products from the cooking process by means of assessment of infection dangers before the product is finished. The analysis is implemented as a system of prerequisite measures for assuring food safety.