Historial: en32004HACCP

3. FLEXIBILITY
The HACCP concept is an appropriate tool to control hazards in food businesses, and in particular in those food businesses that proceed to operations that are likely to introduce hazards when not carried out properly.

The HACCP concept allows HACCP principles to be implemented with the required flexibility so as to ensure that it can be applied in all circumstances. Annex II hereto explores the extent of such flexibility and gives guidance on a simplified implementation of the HACCP requirements particularly in small food businesses.