HACCP

Hazard analysis and critical control points

HACCP : Consulting on safety and hygiene in workplace

ROME and LAZIO

The HACCP is a certification system that prevents all the danger related to food contamination . The HACCP system started to be applied thanks to Regulation EC 852 in 2005, which introduced the concept of prevention, analysing possible danger that could occur in each phase in the producing process and also in the following phases such as storage, transport conservation and selling to the final customer .

AIM OF HACCP

The aim of HACCP is to identify phases of the process that could represent a critical point. For example : in the distribution of frozen food, the conservation temperature cannot grow beyond – 18 C °, remaining constant during the process from production to consumption .

The HACCP system emphasises the quality of food, especially in respect of health and safety, a concept that goes beyond the simple satisfaction of customer, and it focuses on the protection of the public health of citizens .

HACCP – AREAS OF APPLICATION

The following commercial operators must have a HACCP system and an auto – control plan :

- Pharamcies
- Bars
- Operators in the catering field
- Retailers of food, fruit and vegetables
- Delis and butchers
- Slaughterhouses and fisheries
- Bakeries
- Schools, retirement homes, canteens and all the community in which food is given

In practice, whoever is interested in the primary production of a food :

- Collection
- Milking
- Farming
- Preparation
- Transformation
- Production
- Packaging
- Storage
- Transport
- Distribution
- Handling
- Selling or supply
- Together with the administration to the consumer

HACCP – PROCEDURES AND SERVICES OFFERED

Our intervention in the auto-control manual includes :

- Drafting of a specific Manual of Food Safety for each company, according to Regulation EC 852 /2004
- Traceability of supply chain according to Regulation EC 178 / 2002
- First and second level of Audit
- Sampling plans and sample levy
- Drafting of auto-control plan ( Principio 7 )
- Consultancy related to SCIA ( application for the activity start ) , studying layout according to the business activity type that is analysed .

OTHER CERTIFICATIONS AND VOLUNTARY REFERENCES
According to the schemes, the HACCP system is usually based on national rules of legislative origin . Such rules can differ from country to another : for example, initially in Italy the HACCP scheme was transposed through Legislative Decree 155 / 97 .

There are other voluntary references, such as the UNI 10854 rule or other certifications :

KOSHER CERTIFICATION

The term KOSHER describes all the religious rules that govern the food diet and the nutrition of observant Jews . The rules come from the Bible and for the Jewish population, from the Torah . In fact, the jewish term “ kasher or kosher “ means that the food is “ in accordance with the law “ and therefore the use is allowed .

In order that the product could obtain the kosher certificate, it is necessary that the product satisfies strict standard of quality and all the procedures are in accordance to the restrictive rules, from the production to the packaging and also every ingredient used in the preparation . In order to obtain the KOSHER certification, it is necessary to integrate the collateral requirements of HACCP with the strict prescription of the Jewish law .

HALAL CERTIFICATION

Halāl or ح لال is an arabic word for “ lawful “ . This term is used especially in the West to distinguish food that is prepared in accordance with the islamic law . However, the arabic word Halal expresses a greater concept and indicates all it is permitted by Islam, and it is obviously in contrast with all it is forbidden ( haram ) . For this, the term’s application is not limited to food but is also applicable to various products that are not related to food such as cosmetics, pharmaceutical products, clothing and so on .

The introduction of a Halal certification is normally an essential assumption for the export of products of various type toward islamic countries .

Almost 2 billions consumer in the world want that the product which will be imported in their market had a very specific process and that the procedures of the islamic rules were fully respected . For “ food “ companies in our entrepreneurial system, the Halal certification can represent a substantial international passport for products that will be exported .

LINK :

HACCP
Regulation EC 852 of 2004
Regulation EC 178 / 2002
Legislative decree 155 / 97
Deep-freezing
Audit
SCIA
Kosher
Halāl

Translated by Matteo Aristei