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HACCP CONSULTANCY

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.

WHAT HACCP MEANS

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:

Any possible danger so to avoid, reduce or eliminate it;
The Critical Control Points, (CCP, the steps in the production process that could lead to hazards), so to avoid, prevent or reduce them.

Second step, is necessary to establish:

The limits between acceptability and unacceptability based on Critical Points;
The control and monitoring procedures of the supply chain.

Thirdly, one must define and plan:

Corrective actions aimed at improving production processes and resolving critical issues
Verification procedures to continuously monitor effective compliance with security measures.

Lastly, it is necessary to ensure:

The recording of activities carried out so as to have a record of the scrupulous implementation of controls.

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THE SERVICES OFFERED
BY CHEMISERVICE

At Chemiservice, we specialise in the following action areas of implementing a HACCP plan:

Drafting of manuals;
Food hygiene trading;
Chemical and microbiological analysis to check the correct implementation of hygiene self-control systems;
Consulting;
Regulation updating;
First and second party audit.

TECHNICAL-LEGAL
CONSULTING

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:

Food labelling for EU and non-EU distribution;
Food legislation;
Technical and legal support in case of disputes, official controls and counter-analysis.