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Since hard is relative to the users skill level. I will list some cooking techniques that either take time to master or cooks tend to mess up more often.Tamago-yaki. Keeping the perfect temperature, while folding egg in thinayers, trying not to burn over open flames in a square copper pan.Sous Vide. Straight cooking is easy, when you start messing with multi stages, temps, pasteurizing, long term storage, and knowledge for haccp and cooking safe.Mastering all forms of cooking with one cast iron pan. Roasted, grilling, frying, baking, pan searing, sauteeing etc.Fermenting, one word Noma.BBQ/Smoking. Long temps, different woods, in direct or direct heat, regions, coals vs wood, vs fossilized wood etc. A lifetime to try and master. End up always learning.Foie gras torchon.There are many difficult cutting techniques to master but that is a whole nother conversation. Like Fugu, Anago, Hirame, Whole or Sub Primal Butchery.

HACCP plan can be achieved by following the quick steps:1. Develop a technical expert’s team with adequate knowledge of HACCP.2. Describe the process and procedure to achieve a fault-free product.3. Identification of the end-users.4. Develop and verify the process to be followed.5. Identify and follow all the principles of the HACCP plans mentioned above.6. Internal audit.7. External audit by a notified body.8. HACCP certification.

I had to look it up because I have no idea, but it seems there's no standard across countries. Argentina created a new system just last year, and it's based roughly on the same parameters indcated by User-9938525219388766718 for Europe, such as conformation, fat and age.,But it also takes into account recent changes in the business and market conditions. For example now, producers sell animals of smaller size [1]and age.The situation in Uruguay and Peru is similar, although at least in Uruguay they seem to follow more closely the standards of other members of Mercosur.As for labelling, there’s no unified system. This is what Wikipedia tells about this:Food safety or quality labels are rarely used in Argentina and a major initiative has been called for on this issue. There is no label certified by the government. The unsatisfactory situation concerning Food Safety becomes immediately clear by looking at the fact that the Argentine National Inspection Services audited and approved only 35 slaughterhouses in 2003 on Good Manufacturing Practices and Hazard Analysis and Critical Control Point (HACCP).However, farmers as well as the export industry started to realize that there is a steadily increasing demand for safer and more reliable brands. To meet customer expectations, several initiatives have been taken. There are certificates handed out by private organizations, such as breed associations. For instance, the Argentine Angus Association established a Carne Angus Certificada to ensure that only meat coming from an Angus is described as Angus. Furthermore, the association supports other certificates like the Ternero Angus Certificado.Footnotes[1] Ganaderia.com | Noticias