HACCP stands for Hazard Analysis Critical Control Points and is a Food Safety system that identifies Critical Control Points (CCP's) in food production and preparation processes. The CCPs are then closely monitored in order to ensure that food is safe for consumption.
The HACCP approach was originally developed for the American Space Program during the 1960’s because you can't "re-call food in Space".
The health and safety of all our guests is of paramount importance at Lackmann Culinary Services. That is why we have one of the most advanced HACCP programs in the industry.
