Danger according to HACCP

publication date 03.11.2019

HACCP hazards - all biological, chemical or physical hazards that can endanger the health of a food. A hazard analysis is performed for identification. It is actually a list of potential dangers for consumers and, of course, a proposal for concrete measures to reduce them.

Advisor ideas

„We can be great, genius. But in the team we create synergies and we do great things.“ more >>

Jiří Střelec Jiří Střelec

The complexity of business problems requires a large amount of knowledge and experience. So if you want to solve the situation quickly and for the first time correctly. Here the individual is no longer enough. It is necessary to combine more knowledge in the team. Learn new. Just start creating synergies, but also need a network of knowledge and learn from each other. Learning above all what works in practice.

If you are interested in joining the network of consultants, please register or write to Jiří Střelec at jstrelec@vlastnicesta.cz.

Do you want to be informed about new articles, methods, practice solutions, training, offers?

If you are looking for specific topic and cannot find it, write to info@vlastnicesta.cz

This site uses cookies to provide service and traffic analysis. Learn more