HACCP (Hazard Analysis Critical Control Point) is an internationally recognized operating methodology for the prevention or minimization of safety risks in food and beverage preparation processes. The HACCP model is a risk management tool designed specifically for the agri-food sector by the Codex Alimentarius Commission, a commission created jointly by the FAO (Food and Agriculture Organization) and the WHO (World Health Organization).

The HACCP system establishes a specific verification procedure for food products. The goal is to identify and eliminate any errors that may pose a risk to the health of consumers early, using the most effective control and prevention actions.
Applicable to all operational processes, from production to distribution and administration of food, it is based on seven fundamental principles:

conduct a hazard analysis;
determine the critical control points (CCP - Critical Control Points), that is, those points of the process to be kept under control to eliminate or reduce risks;
establish the critical limits that must be respected to ensure the good management of CCPs;
establish a CCP monitoring system;
establish the corrective action to be taken if monitoring indicates that a particular CCP is not under control;
establish a procedure for verifying the effective functioning of the HACCP system;
establish documentation concerning all procedures and records adequate to the above principles and their application.
The advantages of HACCP certification

The certification issued by an independent third party demonstrates that the company is committed to producing safe products with a management control system approach and to comply with the requirements of the standard. It also allows you to:

communicate consumer confidence by demonstrating that food is produced through safe processes;
demonstrate that all reasonable precautions have been taken to ensure food safety;
allow customers to request HACCP certification and supplier evaluation, if they operate in a country with strict food safety legislation;
reduce the number of checks carried out by customers and, consequently, save costs and management times;
reduce waste and product recalls;
improve relations with the authorities responsible for food safety;
increase the efficiency of processes.

• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
• 
•