The HACCP course (hazard Analysis Critical Control Point, “risk analysis of critical control points”). A food control system, to ensure the safety and hygiene of services and goods intended for sale to meet food needs.
It is a mandatory certificate for the entire food supply chain, from the production, distribution and administration of beverages and food.
SAB license (formerly REC) “ADMINISTRATION of FOOD and BEVERAGES” is the qualification to practice in the food sector, where it certifies the knowledge of the commodity sector, the tax and sanitary regulations and all those important factors for the proper performance of the activity.