Hazard Analysis and Critical Control Point (HACCP)
An internationally recognised system used to identify and manage significant food safety hazards, and ensure food safety for your business. HACCP can be used throughout all stages of the food chain, from primary production to final consumption, forming an important part of risk-based food safety programmes.
Safer food, better your business with Laurinex solutions that protect you and your customers. Food safety management and use of products like Laurinex will help restaurants, cafes, small or large catering businesses comply with food hygiene regulations.
Good food hygiene helps you to reduce the risk of food poisoning among your customers, protect your business's reputation by controlling harmful bacteria (in biofilm) which could cause serious illness.
Harmful bacteria is spread between food, surfaces or equipment. Commonly raw food touches (or dips onto) ready-to-eat food, equipment or surfaces. HACCP recommends you clean and disinfect; as chemical disinfectants are not recommended in the best food processing plants, doing both at the same time is not possible without using chemicals until now.
Laurinex is food grade and food safe as a recommended non-chemical disinfectant and sanitiser cleaning food preparation areas ensuring you have eliminated and removed biofilm bacteria.