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Haccp, Food Preservation Methods, Sustainability, Sustainable food,…
Haccp
Bron in 1960
Introduced UE 1993
Indentifing Hazards
Indentifixing CCPS
Estabilishing criticsl limits
Implementing continous monitoring
Implementing corrective measures
Verification validation
Documentation record-keeping
Food Preservation Methods
High temperature
Can bottle, Pasteuristation, UHT; Sterelisation
Low temperature
Chill or refrigeration, freezing
Removing moisture
Dehydration, AFD
Using chemical
Pickling, salting, smoking, Sugaring
Controlling the atmosphere
Vacuum Packing
Sustainability
Society
Low-carbon
3 main area
Economics
Enviroment
Sustainable food
Agriculture
Biodiversity
Ecosistem
Farming
Organic food
Organic farming
Fresh, tasty, authentic food
Organic feed
Open-air free range
FWP
Founded in 1961
Human Oragnization
Food assistence
In 2020 it wins the nobel prize