Food Hygiene and HACCP

sicurezza-alimentare-HACCP-techno-energia

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).

The Self-control Manual

Self-inspection involves the responsibility of all operators involved in food hygiene and food safety in monitoring the activities that take place in the various stages of work from production to processing and from serving to selling.

Finally, the self-control system includes the preparation of a manual for the proper management of the stages of the food chain in which the actions and checks needed to best manage the work steps are examined. The manual also examines the plan for cleaning the premises and equipment daily or at different intervals.

The HACCP system

The HACCP system unfolds through the application of 7 basic principles:

Hazard identification and analysis: potential hazards (physical, chemical, biological) associated with the production and distribution of a food are determined,
Identification of critical control points (CCPs),
Definition of critical limits based on regulations and basic hygiene standards,
Definition of monitoring procedures,
Definition and planning of corrective actions in case some parameter needs to be corrected,
Definition of verification procedures: e.g., internal audits, microbiological analysis,
Definition of registration procedures: the whole process is thus documented.

We assist companies in adopting the HACCP system to ensure that the entire food production chain is safe. With the cooperation of specialized laboratories, we can subject food samples to a thorough microbilogical investigation to detect possible risks.

Food Hygiene Training Courses.

Regarding training related to Food Hygiene and the HACCP system, there are available on our
E-learning platform
the following online courses:

course for unqualified personnel (risk level 1 employees), duration 8 hours,
course for qualified food service personnel (risk level 2 employees), duration 14 hours,
food industry manager course, duration 20 hours,
refresher courses.

Request info