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HACCP (Hazard Analysis Critical Control Point) is a food safety assurance system that allows to food processors, catering industries and food service industries to control the risk of foodborne disease and to offer to their consumers safe products.
The implementation of HACCP requires7 steps:1. Conduct a hazard analysis.2. Identify the critical points in the process where a hazard can be prevented, eliminated or reduced to an acceptable level.3. Establish critical control limits for preventive measures associated with each identified critical control point (CCP).4. Establish CCP monitoring requirements.5. Establish corrective action to be taken when monitoring indicates that there is a deviation from the established critical limit.6. Establish effective record-keeping that document the HACCP system.7. Establish procedures for verification that the HACCP system is working correctly.
STECIA Consulting offers its services for companies planning or begining the implementation of HACCP system: