HACCP
(Hazard Analysis Control Point)
is an auto-control method for the
hygiene level
finalized for the consumer's health protection. Italy has incorporated the
European Normative
(Dir. CEE 43/939), these norms contain the prescription to be observed, thus
the necessity to
apply the HACCP methodology. The norms describe the system to be adopted to
proceed with
the analyze for the risks that can happen during the production process in
the food industry.
THE METHOD
starts with all the possible risks that can arise during the production
process
of an aliment and also during the next stages; stoking, transportation,
conservation, till the sales
to the final consumers.Each single stage shall be subjected to a careful
analyze in order to
determine the most critical (risks) points for the product hygiene and
consequently to adopt
the suitable countermeasures. The monitoring and registration of all the
factors that can constitute
possible risks allow to find the optimal attitudes n order to have a valid
prevention.
HACCP MANUAL
In the manual all the critical points in the production process are reported
and also there are listed
all the necessary controls that per law have to be done systematically in
order to trace the causes
that have determine any problems.
The manual also standardized the working attitude and the define the
Company's methodology in
order to reach the final goal.
WHEN THESE NORMS COME INTO FORCE?
In Italy the law D.L.155/97 came into force from 30th June 1997 but the
authorities have given
more time to all the companies in order to adequate themselves up to 31st
March 2000. After this
date any companies that do not follow the new norms will be subjected to
heavy penalties.
WHO HAS TO APPLY THE STANDARD HACCP
All the companies in the food industry, any private or public subject that
do one of more of these
activities; preparation, transformation, fabrication, packaging, deposit,
transport, distribution,
manipulation, the sales or the supply, including the provision, of aliment
products.
INTERESTED CATEGORIES
Pharmacy
Restoration
Bars, coffee shops,
confectioneries
Vegetable and fruit
retailers
Butchers, fish-shops
Baker's shops
Other
THE ADVANTAGES
The application of HACCP system grants a series of advantages
Improvement of the operative condition of the company
Improvement of the prevention
controls
Improvement of the product
quality, with eventual quick corrective intervention.
Cost reduction of the "Non
Quality"
Better workers involvement in the production line and in the Quality
Control.
More relation between the company and the sanitary-authorities entitle for
the controls
No Hygienic or sanitary
problem on the finished product
More warrant and satisfaction
to the consumers
More competitiveness on the
domestic and international markets
