HACCP (food hygiene)

HACCP stands for hazard analysis and critical control points. Businesses that produce, store or serve food or drinks must under EU law apply a concept based on these principles. This includes identifying possible hazards, setting control points, monitoring and documentation.

For drinks this concerns, for example, cleaning of draught systems, temperatures in storage and serving, and hygiene when handling ice and ingredients. Requirements depend on the type and size of the business. The applicable regulations are authoritative.