HACCP GUIDE
Hodema published in collaboration with apave Liban, specialists in risk control, and Aleph Editions, a practical guide on Hazard Analysis & Critical Control Point (HACCP) entitled “Food hygiene and safety – Application of the HACCP method”. This guide was developed in English, French and Arabic and the first to feature guidelines on working in Halal environment. It helps professionals evaluate and apply necessary hygiene practices with regards to the Halal processing requirements. The guide is aimed at helping professionals in the restaurant and hotel industries in the MENA region meet food hygiene and safety international standards and establish good manufacturing practices.
-
HACCP guide (English version) -
HACCP guide (French version) -
HACCP guide (Arabic version)