Food Hygiene and HACCP

Hazard Analysis and Critical Control Point ( HACCP )Food Hygiene is a set of practices and arrangements put in place to best apply self-control in a rational and organized manner according to well-substantiated methods and limits.

The goal of HACCP is to avoid hygienic and/or sanitary problems. In fact, through the adoption of HACCP, it is verified that the regulations are correctly applied at the various stages of food production, handling and sale by employees. There are many people involved in the HACCP system: chefs and sommeliers, waiters and bartenders, as well as packaging workers.

First, with the adoption of the HACCP system, the aim is to ensure the safety of food in the food chain, from production to processing to the consumer. In fact, food self-control is mandatory for any operator and at any level of the food supply chain, from growing to harvesting, from large-scale distribution to small retail stores, from restaurants to bars, from catering companies to ice cream parlors, and even hotels.

The main legislative sources concerning Food Hygiene are Legislative Decree. 193/07 and the European Union Directives.

Our activities in the area of HACCP Food Hygiene cover every point in the food chain and specifically:

  • Development of the Self-Hygiene Manuals according to the HACCP hazard analysis and critical control point system,
  • Food hygiene consulting,
  • Training of food handling personnel,
  • Mandatory instrumental analysis (periodic checks by swab analysis, thermometric analysis with calibrated instrumentation, etc.),
  • implementation of
    Food Safety and Hygiene Management Systems.
    (ISO 22000).