Food production activities, artisanal or industrial, such as commercial ones, must carry out periodic self-checks throughout the production chain, to ensure the health and safety of consumers and customers to comply with the seven fundamental principles of HACCP.
Self-monitoring, in the food sector, is mandatory for all operators who at any level are involved in the food production chain.
HACCP (Hazard analysis and critical control points) is instead the ORGANIZED system that allows to apply self-control in a rational way and is mandatory only for operators in the post-primary sectors.
The HACCP system is therefore a tool to help Food Business Operators (FBOs) achieve a higher level of food safety.
The principles on which the elaboration of a HACCP plan is based are seven:
- Identify any hazards to be prevented, eliminated or reduced
- Identify Critical Control Points (CCPs) where a risk can be prevented, eliminated or reduced
- Establish, for these critical control points, the critical limits that differentiate acceptability from unacceptability
- Establish and implement effective surveillance procedures at critical control points
- Establish corrective actions if a critical point is not under control (exceeding established critical limits)
- Establish the procedures to be applied regularly to verify the effective functioning of the measures taken
- Prepare documents and records appropriate to the nature and size of the food business.
Control of the quality of the water used in the various food production activities is necessary because the compliance of the water used is under the responsibility of the food production company.
To prevent possible sources of pollution, which could severely affect hygienic health safety, it is necessary to identify possible sources of risk: these particular aspects are verified by the laboratory Ecosistemi through self-monitoring and periodic monitoring.
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