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Haccp

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.

HACCP CONTROL

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

7-Document management

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

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