In its planning, iangrubbconsulting takes into account the internationally recognised HACCP concept (Harvard Analysis and Critical Control Points), and so preemptively avoids possible problems of hygiene.
The correct planning of spatial relationships and the work flow according to the possibilities offered by the building, the choice of the quality and placement of the equipment, as well as equipment able to record HACCP data, are some of the aspects which enable a perfectly hygienic kitchen area.
