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HACCP

All production and distribution companies in the food industry must guarantee adequate hygienic conditions for the conservation of food products through own-check activities respecting HACCP principles.
HACCP (Hazard Analysis Critical Control Points, or "hazard analysis and control of critical points") is a system that prevents the hazards of food contamination. It is based on an accurate process of control and monitoring of products processing in which hazardous situations and contamination of a biological, chemical or physical nature can be created.

HACCP system basic principles

1

Identify any possible hazard to avoid, reduce or eliminate it

2

Identify the Critical Control Points (CCP), or rather the steps of the production procedure so as to avoid, prevent or reduce any hazard

3

Based on the Critical Points, establish the Limits that separate acceptability from unacceptability

4

Establish control and monitoring procedures for the supply chain

5

Define and plan corrective actions aimed at improving production processes and correcting critical points

6

Define verification procedures that allow you to continuously check the actual compliance with safety measures

7

Ensure that activities are recorded in order to have documentation that establishes the implementation of effective checks

Own-check is used to empower the Food Sector Operators (OSA) and preventing cases of food contamination. Each operator has to guarantee high standards of hygiene and food safety and this is achieved by means of periodical checks reported in the HACCP guide. The register has specific pages indicating the checks to be performed daily (on incoming goods, on cleaning operations, on refrigerators) and those that must be carried out in a longer time interval (training, equipment and hygiene of the personnel in charge).

  • Food, fruit and vegetable retailers, slaughterhouses, butchers, fishmongers, bakeries, ice cream shops, pastry shops, bars, delicatessens and gastronomies.
  • Catering operators
  • Canteens (for example school canteens or nursing homes)
  • Pharmacies
  • Food production experts: from collection to packaging of products, from processing to sale to the consumer
  • Companies that manufacture animal feed

 
The register compilation and food controls are regulated by EU regulations (EC Regulation 178/2002 and EC Regulation 852/2004) and by General Guidelines (drawn up by the European Commission) that facilitate the implementation of controls and compliance with HACCP system principles.

  • HACCP manual editor;
  • Training on Food Hygiene
  • Chemical and microbiological analysis in implementation of the hygienic own-check systems
  • Consulting, inspections, regulatory updates 
  • First and second-party audits

Technical-legal advice

Chemiservice Srl laboratory also offers professional consultancy service: an internal team of professionals will support the customer to solve problems related to constant adjustments envisaged for the food, environmental and cosmetic sectors.

Chemiservice consulting services
  • legal consulting on the labelling of food products addressed to the European and non-EU distribution;
  • consulting on food law 
  • drafting of legal-technical opinions;
  • technical-legal support in the case of disputes, official controls, counter-analysis. 
Find out more about

HACCP (Hazard Analysis and Critical Control Points) and technical-legal advice)

Ask for more information on Hazard Analysis and Critical Point Control (HACCP).

Our acknowledgements

ILAC
COI
AOCS
QS
FOSFA