Questions and Answers

Why is it important to comply with the HACCP system?

The HACCP self-control system is designed to guarantee the healthiness of prepared food.   All operators in the food production trade must implement it to assess and estimate hazards and establish control measures to prevent hygiene and health problems arising.   The system’s hazard assessment must be applied specifically to all production stages in order to prevent possible problems, so that control is not limited to the finished product.
There are seven principles forming the fundamental points of the HACCP system:
i.    Identification of physical, chemical and biological hazards at every stage of production;
ii.    Identification of critical control points (CCP): procedures to check for the purpose of eliminating hazards or minimizing their probability;
iii.    Definition of critical limits to be observed by adopting practical hygiene during processing;
iv.    Definition of monitoring activities used to ensure CCP checks by means of tests or through planned inspections;
v.    Definition of corrective action to adopt when monitoring indicates that a given CCP is not under control;
vi.    Definition of checks, including supplementary tests and procedures, with which to confirm that the system is working properly;
vii.    Management of the documentation regarding all the procedures.