Food Safety
HACCP
Because of the Legislative Decree 193/2007 of 6th November 2007, companies operating in the food industry have to prepare and update a self-monitoring manual for all the employees. The manual should follow the principles of HACCP (Hazard Analysis Critical Central Point) Food Safety System to all employees, in compliance with 2004 CE reg. n. 852, 2004 CE Reg. n. 853 and 2005 CE Reg. n. 2073 European regulations.
HACCP Food Security System has been created to ensure safe food by adopting a different approach, which is shifting from earlier controls on the supply chain to a dedicate control throughout the supply chain, and by identifying potential risks on food and health safety.
After the abrogation of the Legislative Decree 155/97, these regulations require the revision of the Self-Monitoring Plan and the systematical analyses of supply chains except for circumstantial reasons. Companies have to identify all the elements that can threaten food safety and prevent biological, chemical and physical contaminations alongside the supply chain from production to treatment and sale, in order to safeguard consumers’ health.
Regulation 178/2002 represents the basis to guarantee high levels of consumers’ protection in the field of hygiene and food safety taking into account the variety of food offer and internal market flows and procedures.
It is worth to mention that European regulations are directly enforceable and overcome national laws, when the latter are in conflict with the former.
LATTANZIO Safety quality Environment S.r.l. offers HACCP consulting services and helps companies all around Italy to adopt a system, which is able to comply with regulations. To this end, LATTANZIO Safety Quality Environment S.r.l. provides:
- Food safety consulting services in Milan and the rest of Italy;
- Risk assessment and identification of critical points in the supply chain;
- Drafting of Self-Monitoring Handbooks, following HACCP procedures, operative instructions;
- Assistance on the identification of the person in charge for Self-Monitoring practices and related working group;
- Assistance on the application of HACCP system;
- Verification and possible modification of the Self-Monitoring Plan, the procedures and operational instructions.