The HACCP system is therefore a tool to help FBOs achieve a higher level of food safety. It was introduced in Italy in the early 90s, today everyone knows it mainly restaurant bar cafeteria, pizzerias, etc. What does Haccp mean ? To understand its meaning it is necessary to start from its acronym: “Hazard Analysis and Critical Control Points” and from English.
We explain in detail what HACCP ( Hazard Analysis and Critical Control Points) is and what it is actually used for. HACCP HACCP place for many years consulting and courses HACCP , safety in the workplace, Food analysis, Prevensione Legionellosis, Allergens, Bar Cafeteria Key points dell 'system HACCP have identified seven principles, which prior to their application must be preceded from five steps.
1-Identification of dangers and risk analysis
2-Identification of CCPs (critical control points)
3-Definition of Critical Limits
4-Definition of monitoring activities
5-Definition of corrective actions
6-Definition of verification activities
SELF-CONTROL AND HACCP
Hazard Analysis and Critical Control Points, self-control system in the alintaria production sector. HACCP ? For some years this system has been introduced by the European Union. Let's try to understand what it consists of and how it is used.
Principle 1 Identify the potential risks associated with the production of a food in all its forms
stages, from cultivation or breeding to process, production and distribution to consumption.
Assess the likelihood of the risk occurring and identify preventative measures for it
control. The dangers that threaten the safety of the product can be classified into: Physical,
chemical and biological.
Principle 2 Identify the points, procedures and operational milestones that can be controlled
in order to eliminate risks or minimize their likelihood of occurring (critical control points).
A stage represents each stage of food production and / or handling, including both
agricultural work that raw materials, their reception and / or production, formulation, process,
storage, transport, sale and consumer use.
Principle 3 Establish the critical limits that must be observed to ensure that each CCP is
under control. In practice, the critical limit is the value that separates acceptability from unacceptable.
The critical limits are derived from those of the law, where present, or from GMP (good manufacturing
practices), in the sense that they can derive from the adoption of a hygienic processing practice.
Principle 4 Establish a monitoring system to ensure control of CCPs
through a test, or with scheduled observations. The monitoring system will therefore be
consisting of the detections, at defined times, of a certain parameter that must remain
within an established critical limit.
Principle 5 Determine action to be taken when monitoring indicates that a particular CCP is not
under control. Corrective actions require both "non-conformities" treatment actions,
that the revision of the system to eliminate the possibility that the deviation of the set parameters
can occur again.
Principle 6 Establish procedures for verification that include supplementary tests and procedures for
confirm that the HACCP system is functioning effectively.
Principle 7 Establish documentation regarding all appropriate registration procedures
to these principles and their applications
Call now! +39 388 5757999
- Specialized Company Disinfection Environments
- Disinfection Deratization in Savona
- Company specialized in civil and industrial cleaning
- Company Specialized in Sanitizing Environments
- Company Specialized Environmental Remediation
- Disinfection Deratization
- Disinfestation Deratization Sanitation Reclamation Cleaning
- Disinfestation Deratization Sanitation Reclamation Cleaning Liguria
- Disinfestation Service
- COVID-19 sanitizacion
- Bus and Truck sanitization
- Emergency Sanitization
- Sanitation of warehouses
- Sanitation of offices and commercial activities
- Sanitization Disinfections
- Cellars and Attics Recovery
- Cleaning and Reclamation
- Household cleaning of condominiums
- Emergency response Deratization and Disinfestation
- Emergency response Deratization
- First aid
- Sanitization with Ozone
- Microwave disinfestation
- Civil Industrial Cleaning
- Industrial cleaning
- Professional Industrial Cleaning
- Disinfestation and Remediation
- Disinfections and Sanitization
- Deratization and Disinfection
- H A C C P