What is HACCP?

HACCP (Hazard Analysis and Critical Control Points) is a control system of the food production finalized to grant the proper hygienic level and then the edibility of a food – in other words, food quality. It is developed identifying specific risks and specific inspection measures.
There are seven basic concepts; they go from the determination of risks associates to the food production, to the determination of critical points of control (CCP), up to documentation, issued by the Farm, which must be showed to a supervisory body when inspections are carried out at the restaurant business.

The seven principles of HACCP

- Identifying the potential risks associated to the food production in all its stages, from goods reception up to the food consumption;
- Defining the points, the procedures and the stages that can be controlled in order to eliminate risks or minimize their likelihood (critical control points, CCP);
- Establishing the critical bounds that mustn’t be crossed to grant that each CCP is under control;
- Establishing a monitoring system which makes sure CCP control through a test, or scheduled examinations;
- Establishing a corrective action which must be carried out when the monitoring shows that some CCP isn’t under control;
- Defining a check procedure which assures HACCP system is working correctly;
- Organizing an effective HACCP document management (data collection and documents organisation).