H.A.C.C.P. System
June 14, 2020 2021-01-07 15:15H.A.C.C.P. System
Self-check manual production
Self-check manual production
Self-control (according to the HACCP model: Hazard Analysis and Critical Control Points) represents the set of all the measures that the "manager of the food industry" must adopt to guarantee the hygienic safety and integrity of food products (the model HACCP does not concern work safety, fire prevention, etc.).
Carrying out self-control within the company protects the consumer from damage to health caused by the consumption of food; the company manager himself can demonstrate with the aid of written documentation that the relevant health risks are kept under control in the best possible way.
The HACCP Manual and the related self-control plan are mandatory for pharmacies, operating in the catering sector, bars / pastry shops, food and fruit and vegetable retailers, delicatessens, delicatessens, slaughterhouses, butchers, fishmongers, bakeries, retirement homes, schools, kindergartens, canteens , communities where food is administered.
