The HACCP (Hazard Analysis Critical Control Point) is a quality system for all companies operating in the agro-food fields (anyone managing food or water). The HACCP was developed in 1971 in America, applied for the first time by NASA and became mandatory in Europe in 1993 and in Italy in 1997. Through constant analysis of quality, safety and risk at critical points, the same firms perform a preliminary analysis of production sites, following the "Guides to good hygiene practices".

MBS-HACCP&WATER Easy test for agro-food company Examples of use. .

In a milk farm, quality control requires constant microbiological testing of products.
In retail, the HACCP manual requires frequent monitoring of microbiological tools used.
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