HACCP: Hazard Analysis and Critical Control Points
The HACCP System, Hazard Analysis and Critical Control Points (risk analysis and critical control points), is a systematic approach methodology aimed at identifying chemical, biological and physical hazards that can threaten food safety.
Compliance with regulatory obligations provides for self-control of food hygiene through careful risk assessment, study and continuous application of the HACCP system through a manual drawn up in accordance with the nature, places and characteristics of the business.
For this system to work, it is necessary and mandatory that the personnel assigned to the administration or handling of food and beverages receive adequate general training on the importance of food safety and hygiene and on the fundamental principles on which every self-control system is based, and specific, based on the typical activities normally performed during work, in relation to the job of each worker.
Our HACCP Division is able to offer a complete service in the field of food safety, to all newly established and existing businesses, providing the following services:
- drafting of the personalized and specific HACCP self-control manual for each type of company operating in the food sector;
- provision of training courses in synchronous videoconference mode for staff (in compliance with the provisions of EC Reg. 852/04, Legislative Decree 193/2007 and DG Lazio Region 825 of 11/03/2009), both as a first training that as a compulsory periodic update, with the consequent issue of individual HACCP certificates for each worker as a manipulator or manager of the HACCP procedures;
- internal verification audit;
- periodic checks and surface swabs.