HYGIENE, SAFETY AND
CONTAMINATION CONTROL
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.
