Haccp (Hazard-Analysis-Critical-Control-Points)

The Haccp is a preventive-checking system created with the aim of assuring security hygiene and conservation of food. It has been recepted in Italy with the legislative decree n. 155 of May 26th 1997 issued during the putting into effect of EEC directives nn. 93/43 and 96/3 regarding products’ hygiene.

This decree obliges food stuff business to introduce an internal checking system based on the principles of the Haccp method (Hazard-Analysis-Critical-Control-Points) with the intention of assuring that the preparation, transformation, making, packaging, deposit, transportation,distribution, manipulation, selling, supplying of alimentary products will be made in hygienic ways especially during those phases of the production processes in which there may be some alimentary risks. Eventual risks, in fact, may be caused by a lack in checking and applying the correct hygienic and productive procedures.

The Haccp system it’s been created in order to identify and check every possible kind of risk during the production chain of food stuffs.

The basic principles of this system are:

Analysis of potential risks of food stuffs;
Identification of the points in which there may be risks for food;
Decisions to adopt referring to the specific critical points, in other words those points that may undermine products safety;
Identification and application of checking and controlling procedures;ù
Recurrent review, especially in occasion of any sort of variation in any kind of procedure and activity, of rick’s analysis, of critical points and review of all the checking and controlling procedures;
Keep at the disposal of the competent authority all the informations regarding the nature, the frequency and the relative results of the Haccp procedure above described;
In cases which, through the self checking procedure, are found some prodcuts that may constitute a risk for public health, inform the sanitary authority and take action in order to take off from the suspected product from trade. (art.3, com.4);

These products will be then put to the dispodal of the sanitary authority that will decide either for their conservation or distruction, depending on each case.
Follow all the sanitary instructions contained by the european decree except for the most detailed ones or the ones that are actually in action. (art.3 com.5).

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