
23/12/2022
Withdrawal of phitosanitary products containing the active substance Phosmet
Our Services
HACCP, Hazard Analysis Critical Control Point, is a safety system that has existed in Italy since 1997 and consists of adopting a protocol aimed at ensuring the wholesomeness of food and consumer safety through risk prevention.
The procedures under the HACCP system are aimed at controlling the entire food production and distribution process chain from production to storage, transport, sale and serving in order to identify the so-called critical points, i.e. process steps where a risk can be reduced or eliminated.
HACCP is a method capable of detecting and analysing hazards of a biological, chemical or physical nature and putting systems in place to manage them before consumer health is compromised. In this way, all measures and procedures that guarantee the requirements of the regulations can be implemented in advance. The final aim is the prevention of health risks for consumers.
Self-checking procedures serve to make Food Business Operators (FBO) responsible and to prevent cases of food contamination. Each operator is obliged to ensure high standards of food hygiene and safety through periodic checks that must be recorded in the self-control register.
The register contains specific pages for controls to be carried out daily – on incoming goods, cleaning operations, refrigerators – and for those at longer intervals – training, equipment and hygiene of the personnel in charge.
FUNDAMENTAL PRINCIPLES
OF THE HACCP SYSTEM
A first step is to identify:
Second step, is necessary to establish:
Thirdly, one must define and plan:
Lastly, it is necessary to ensure:
At Chemiservice, we specialise in the following action areas of implementing a HACCP plan:
Chemiservice’s professionalism also lends itself in the consulting field: our team of in-house professionals supports customers in solving problems related to the constant adjustments required by regulations in the food, environmental and cosmetics industries. Our consulting services include:
OTHER SERVICE
Analysis on oils from olives
We carry out analysis for the merchological classification of oils, for the assessment of conformity with legislation and for reliable labelling.
Fat subastances analysis
We monitor contaminants and investigate the product profile, quality, authenticity, nutritional and health contents of fatty substances.
Food product analysis
We carry out specific analysis on food products and offer technical, systematic and rational support in the implementation of self-control.
Microbiological analysis and molecular biology
We check the hygiene and safety of food for human or animal consumption, water, cosmetics, work surfaces and air.
Enviromental analysis
We analyse domestic and urban water, air, soils, waste, massive and airborne asbestos, industrial and craft processing waste.
Analysis on oils from olives
We carry out analysis for the merchological classification of oils, for the assessment of conformity with legislation and for reliable labelling.
Fat subastances analysis
We monitor contaminants and investigate the product profile, quality, authenticity, nutritional and health contents of fatty substances.
Food product analysis
We carry out specific analysis on food products and offer technical, systematic and rational support in the implementation of self-control.
Microbiological analysis and molecular biology
We check the hygiene and safety of food for human or animal consumption, water, cosmetics, work surfaces and air.
Enviromental analysis
We analyse domestic and urban water, air, soils, waste, massive and airborne asbestos, industrial and craft processing waste.
23/12/2022
Withdrawal of phitosanitary products containing the active substance Phosmet
Policy regarding the issuing of Test Reports.
EA Resolutions related to changes of test reports (May 2014)
ACCREDIA Resolutions relating to changes in test reports (April 2015)
Information: from the request for quotation to the start of analysis
CEO Administrator
Valentina Cardone
General Manager Direttore Generale
Sergio Lenoci
Technical Manager Direttore Tecnico
Arianna Luisi
Sales Office Manager Responsabile Ufficio Commerciale
Gabriella Giangrande
Purchasing Manager Responsabile Ufficio Acquisti
Saverio Capone
Auditor/ Food Safety and HACCP Consultant - Auditor/Consulente Haccp e Sicurezza Alimentare
Patrizia Losito
Front Office (Ufficio accettazione campioni /Contatto clienti)
Antonio Lapertosa Manuela Zaccaria
Back Office (Invio Rapporti di Prova/Contatto clienti)
Angela Cardone Fabio Bagordo
( Accounting/Invoicing Manager Ufficio contabile/Fatturazione )
Cinzia Mirizio
IT Manager Responsabile IT
Francesco Amodio