{"id":3361,"date":"2022-06-24T16:29:48","date_gmt":"2022-06-24T14:29:48","guid":{"rendered":"https:\/\/www.technoenergia.it\/food-hygiene-and-haccp\/"},"modified":"2023-03-17T15:39:59","modified_gmt":"2023-03-17T14:39:59","slug":"food-hygiene-and-haccp","status":"publish","type":"page","link":"https:\/\/www.technoenergia.it\/en\/food-hygiene-and-haccp\/","title":{"rendered":"Food Hygiene and HACCP"},"content":{"rendered":"<div id='av_section_1'  class='avia-section av-2ftc0m-9c46074d3ad2d0984c450890b02021e2 main_color avia-section-default avia-no-shadow  avia-builder-el-0  el_before_av_section  avia-builder-el-first  avia-bg-style-scroll container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><main  role=\"main\" itemprop=\"mainContentOfPage\"  class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3361'><div class='entry-content-wrapper clearfix'>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-bi9q6-f393e0901b0cbf085433ced956760230\">\n#top .av-special-heading.av-bi9q6-f393e0901b0cbf085433ced956760230{\npadding-bottom:10px;\n}\nbody .av-special-heading.av-bi9q6-f393e0901b0cbf085433ced956760230 .av-special-heading-tag .heading-char{\nfont-size:25px;\n}\n.av-special-heading.av-bi9q6-f393e0901b0cbf085433ced956760230 .av-subheading{\nfont-size:15px;\n}\n<\/style>\n<div  class='av-special-heading av-bi9q6-f393e0901b0cbf085433ced956760230 av-special-heading-h1  avia-builder-el-1  el_before_av_image  avia-builder-el-first '><h1 class='av-special-heading-tag '  itemprop=\"headline\"  >Food Hygiene and HACCP<\/h1><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-l4ee0akf-b40ffd458d3fd039c3a6b339d262774f\">\n.avia-image-container.av-l4ee0akf-b40ffd458d3fd039c3a6b339d262774f img.avia_image{\nbox-shadow:none;\n}\n.avia-image-container.av-l4ee0akf-b40ffd458d3fd039c3a6b339d262774f .av-image-caption-overlay-center{\ncolor:#ffffff;\n}\n<\/style>\n<div  class='avia-image-container av-l4ee0akf-b40ffd458d3fd039c3a6b339d262774f av-styling- avia-align-center  avia-builder-el-2  el_after_av_heading  el_before_av_hr '   itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\" ><div class=\"avia-image-container-inner\"><div class=\"avia-image-overlay-wrap\"><img decoding=\"async\" fetchpriority=\"high\" class='wp-image-3123 avia-img-lazy-loading-not-3123 avia_image ' src=\"https:\/\/www.technoenergia.it\/wp-content\/uploads\/2022\/06\/AdobeStock_166179866-1-1500x430.jpeg\" alt='' title='sicurezza-alimentare-HACCP-techno-energia'  height=\"430\" width=\"1500\"  itemprop=\"thumbnailUrl\"  \/><\/div><\/div><\/div>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-l4fayp98-72b33743476ed49c741a0230bc3c12c1\">\n#top .hr.hr-invisible.av-l4fayp98-72b33743476ed49c741a0230bc3c12c1{\nheight:50px;\n}\n<\/style>\n<div  class='hr av-l4fayp98-72b33743476ed49c741a0230bc3c12c1 hr-invisible  avia-builder-el-3  el_after_av_image  el_before_av_textblock '><span class='hr-inner '><span class=\"hr-inner-style\"><\/span><\/span><\/div>\n<section  class='av_textblock_section av-1it3s6-b61acf97a0366da6d91d87d7cacf6068 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><p style=\"text-align: left;\" align=\"JUSTIFY\">Hazard Analysis and Critical Control Point ( <strong>HACCP<\/strong> )<strong>Food Hygiene<\/strong> 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.<\/p>\n<p style=\"text-align: left;\" align=\"JUSTIFY\">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.<\/p>\n<p style=\"text-align: left;\">First, with the adoption of the HACCP system, the aim is to ensure the <strong>safety of food<\/strong> 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.<\/p>\n<p style=\"text-align: left;\" align=\"JUSTIFY\">The main legislative sources concerning Food Hygiene are Legislative Decree. 193\/07 and the European Union Directives.<\/p>\n<p style=\"text-align: left;\" align=\"JUSTIFY\">Our activities in the area of HACCP Food Hygiene cover every point in the food chain and specifically:<\/p>\n<ul>\n<li style=\"text-align: left;\">Development of the Self-Hygiene Manuals according to the HACCP hazard analysis and critical control point system,<\/li>\n<li style=\"text-align: left;\">Food hygiene consulting,<\/li>\n<li style=\"text-align: left;\">Training of food handling personnel,<\/li>\n<li style=\"text-align: left;\">Mandatory instrumental analysis (periodic checks by swab analysis, thermometric analysis with calibrated instrumentation, etc.),<\/li>\n<li style=\"text-align: left;\">implementation of <span style=\"color: #3366ff;\"><br \/>\n  <a style=\"color: #3366ff;\" title=\"Management Systems\" href=\"https:\/\/www.technoenergia.it\/en\/management-systems\/\">Food Safety and Hygiene Management Systems.<\/a><br \/>\n<\/span> (ISO 22000).<\/li>\n<\/ul>\n<\/div><\/section>\n<\/div><\/div><\/main><!-- close content main element --><\/div><\/div><div id='av_section_2'  class='avia-section av-1h1qx2-dbd5f0058f902036c24c94c3a3a1b84b main_color avia-section-default avia-no-shadow  avia-builder-el-5  el_after_av_section  el_before_av_section  avia-bg-style-scroll container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3361'><div class='entry-content-wrapper clearfix'>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-f4wnq-fc2e1daee27a97124434e1e2ff651ae2\">\n#top .av-special-heading.av-f4wnq-fc2e1daee27a97124434e1e2ff651ae2{\npadding-bottom:10px;\n}\nbody .av-special-heading.av-f4wnq-fc2e1daee27a97124434e1e2ff651ae2 .av-special-heading-tag .heading-char{\nfont-size:25px;\n}\n.av-special-heading.av-f4wnq-fc2e1daee27a97124434e1e2ff651ae2 .av-subheading{\nfont-size:15px;\n}\n<\/style>\n<div  class='av-special-heading av-f4wnq-fc2e1daee27a97124434e1e2ff651ae2 av-special-heading-h2  avia-builder-el-6  el_before_av_textblock  avia-builder-el-first '><h2 class='av-special-heading-tag '  itemprop=\"headline\"  >The Self-control Manual<\/h2><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div>\n<section  class='av_textblock_section av-19zafa-3384d84bac6227300dc7fb2075a30e83 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><div class=\"mt-4 text-xs sm:text-base\">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.<\/div>\n<div class=\"mt-4 text-xs sm:text-base\">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.<\/div>\n<\/div><\/section>\n<\/p>\n<\/div><\/div><\/div><!-- close content main div --><\/div><\/div><div id='av_section_3'  class='avia-section av-1h1qx2-4-aeec5b26790a3b4f0f2bf31be7e22b12 main_color avia-section-default avia-no-shadow  avia-builder-el-8  el_after_av_section  el_before_av_section  avia-bg-style-scroll container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3361'><div class='entry-content-wrapper clearfix'>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-93pzi-a967b281c6b88fbf4ab5fe07cb78d9b7\">\n#top .av-special-heading.av-93pzi-a967b281c6b88fbf4ab5fe07cb78d9b7{\npadding-bottom:10px;\n}\nbody .av-special-heading.av-93pzi-a967b281c6b88fbf4ab5fe07cb78d9b7 .av-special-heading-tag .heading-char{\nfont-size:25px;\n}\n.av-special-heading.av-93pzi-a967b281c6b88fbf4ab5fe07cb78d9b7 .av-subheading{\nfont-size:15px;\n}\n<\/style>\n<div  class='av-special-heading av-93pzi-a967b281c6b88fbf4ab5fe07cb78d9b7 av-special-heading-h2  avia-builder-el-9  el_before_av_textblock  avia-builder-el-first '><h2 class='av-special-heading-tag '  itemprop=\"headline\"  >The HACCP system<\/h2><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div>\n<section  class='av_textblock_section av-19zafa-3-9fbff9ea5cfa3c12b9eb67647bd51edd '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><p>The HACCP system unfolds through the application of 7 basic principles:<\/p>\n<ol>\n<li>Hazard identification and analysis: potential hazards (physical, chemical, biological) associated with the production and distribution of a food are determined,<\/li>\n<li>Identification of critical control points (CCPs),<\/li>\n<li>Definition of critical limits based on regulations and basic hygiene standards,<\/li>\n<li>Definition of monitoring procedures,<\/li>\n<li>Definition and planning of corrective actions in case some parameter needs to be corrected,<\/li>\n<li>Definition of verification procedures: e.g., internal audits, microbiological analysis,<\/li>\n<li>Definition of registration procedures: the whole process is thus documented.<\/li>\n<\/ol>\n<p>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.<\/p>\n<\/div><\/section>\n\n<\/div><\/div><\/div><!-- close content main div --><\/div><\/div><div id='av_section_4'  class='avia-section av-1h1qx2-2-978e407d5143fe054f7c897f83747e4c main_color avia-section-default avia-no-shadow  avia-builder-el-11  el_after_av_section  el_before_av_section  avia-bg-style-scroll container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3361'><div class='entry-content-wrapper clearfix'>\n\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-l4k4u8km-054b32b0957feb3dcc9daa8a65c1709c\">\n#top .av-special-heading.av-l4k4u8km-054b32b0957feb3dcc9daa8a65c1709c{\npadding-bottom:10px;\n}\nbody .av-special-heading.av-l4k4u8km-054b32b0957feb3dcc9daa8a65c1709c .av-special-heading-tag .heading-char{\nfont-size:25px;\n}\n.av-special-heading.av-l4k4u8km-054b32b0957feb3dcc9daa8a65c1709c .av-subheading{\nfont-size:15px;\n}\n<\/style>\n<div  class='av-special-heading av-l4k4u8km-054b32b0957feb3dcc9daa8a65c1709c av-special-heading-h3  avia-builder-el-12  el_before_av_textblock  avia-builder-el-first '><h3 class='av-special-heading-tag '  itemprop=\"headline\"  >Food Hygiene Training Courses.<\/h3><div class=\"special-heading-border\"><div class=\"special-heading-inner-border\"><\/div><\/div><\/div>\n<section  class='av_textblock_section av-19zafa-1-f2217e4551add68e90f88fa8258d5724 '   itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock'  itemprop=\"text\" ><p style=\"text-align: left;\">Regarding training related to Food Hygiene and the HACCP system, there are available on our <span style=\"color: #3366ff;\"><br \/>\n  <a style=\"color: #3366ff;\" title=\"E-learning\" href=\"http:\/\/www.technoenergia.it\/e-learning\/\">E-learning platform<\/a><br \/>\n<\/span> the following online courses:<\/p>\n<ul>\n<li style=\"text-align: left;\">course for unqualified personnel (risk level 1 employees), duration 8 hours,<\/li>\n<li style=\"text-align: left;\">course for qualified food service personnel (risk level 2 employees), duration 14 hours,<\/li>\n<li style=\"text-align: left;\">food industry manager course, duration 20 hours,<\/li>\n<li style=\"text-align: left;\">refresher courses.<\/li>\n<\/ul>\n<\/div><\/section>\n\n<\/div><\/div><\/div><!-- close content main div --><\/div><\/div><div id='av_section_5'  class='avia-section av-1470qm-4fa7dab9c5898c94f05d07924ab65a69 main_color avia-section-default avia-no-shadow  avia-builder-el-14  el_after_av_section  avia-builder-el-last  avia-bg-style-scroll container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3361'><div class='entry-content-wrapper clearfix'>\n<div  class='avia-button-wrap av-f4zqu-510b0f2dfd2d639d9ccb797fd81c20ba-wrap avia-button-left  avia-builder-el-15  avia-builder-el-no-sibling '>\n<style type=\"text\/css\" data-created_by=\"avia_inline_auto\" id=\"style-css-av-f4zqu-510b0f2dfd2d639d9ccb797fd81c20ba\">\n#top #wrap_all .avia-button.av-f4zqu-510b0f2dfd2d639d9ccb797fd81c20ba{\nbackground-color:#fb7414;\nborder-color:#fb7414;\ncolor:#ffffff;\ntransition:all 0.4s ease-in-out;\n}\n#top #wrap_all .avia-button.av-f4zqu-510b0f2dfd2d639d9ccb797fd81c20ba .avia-svg-icon svg:first-child{\nfill:#ffffff;\nstroke:#ffffff;\n}\n<\/style>\n<a href='https:\/\/www.technoenergia.it\/contatti\/'  class='avia-button av-f4zqu-510b0f2dfd2d639d9ccb797fd81c20ba av-link-btn avia-icon_select-no avia-size-large avia-position-left'   aria-label=\"Request info\"><span class='avia_iconbox_title' >Request info<\/span><\/a><\/div>\n<\/div><\/div><\/div><!-- close content main div --><\/div><\/div><div id='after_section_5'  class='main_color av_default_container_wrap container_wrap sidebar_right'  ><div class='container av-section-cont-open' ><div class='template-page content  av-content-small alpha units'><div class='post-entry post-entry-type-page post-entry-3361'><div class='entry-content-wrapper clearfix'>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3361","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.1 (Yoast SEO v28.2) - 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