HACCP

HACCP (Hazard Analysis and Critical Control Points) is a mandatory health and hygiene control system for all companies operating in the food sector. The HACCP system is mandatory for all food business operators and is regulated by EC Regulation 852/2004, which replaced previous European and Italian regulations.

This system aims to ensure food safety at every stage of food production, processing, storage and distribution. The implementation of HACCP involves the drafting of a customised manual and the obligation of specific training for all personnel involved in food activities.

The services of SicurezzaOnline

Our HACCP services are aimed at all businesses operating in the food sector which, by law, are required to adopt a self-control system for hygiene and health. These include traditional and collective catering activities, the street food sector, delivery services, bars with or without kitchens, bakeries, delicatessens, farms with direct sales, commercial establishments dedicated to the sale of packaged foods, and even the pharmaceutical sector, when involved in the distribution of supplements or food products.

Our approach is designed to ensure full compliance with current food hygiene and safety regulations, to prevent non-compliance and to protect the health of the end consumer.

HACCP training course

HACCP training is mandatory for every food business operator, whether preparing, handling, serving or selling food. Our online HACCP course allows you to fulfil this regulatory obligation quickly, effectively and completely remotely. The course is suitable for:

• Food service workers (e.g. waiters, cooks).
• Bartenders, confectioners and kitchen staff.
• Workers selling packaged food.
• Farm operators with direct sales.
• Pharmacists who handle food or supplements (HACCP pharmacy).

The HACCP course we offer includes a final learning test, at the end of which a certificate valid throughout the country is issued immediately. The training complies with current regulations, with content updated in accordance with regional provisions. It is important to emphasise that the HACCP certificate is valid for a limited period of time: each region can independently establish the duration of the certification, which usually varies from 2 to 5 years. On expiry, it is necessary to proceed with updating, since an invalid certificate may lead to sanctions in the event of controls by the relevant bodies, such as ASL or NAS.

Drawing up the HACCP manual

Every business operating in the food industry is required to have an HACCP manual, a document detailing the measures taken to ensure food hygiene and safety. The manual must be drawn up according to the specifics of the activity and based on the principles of the HACCP system.

Our service provides for the professional drafting of comprehensive and customised HACCP manuals that comply with current regulations. Our manual includes:

• Hazard analysis and identification of critical control points (CCPs).
• Monitoring and verification procedures.
• Corrective actions.
• Registration, sanitisation, traceability procedures.
• Specific requirements for categories such as bars without kitchens, bakeries, restaurants, packaged food sales, etc.

Reference regulations and obligations

In addition to the aforementioned EC Regulation 852/2004, HACCP is also regulated by regional regulations that establish the duration of training, the minimum contents of the manual and controls by the competent health authorities. HACCP is mandatory for anyone operating in the food sector, regardless of the size of the business. Failure to adopt the system results in administrative sanctions, business suspension and, in the most serious cases, criminal consequences.

Choosing our HACCP services means guaranteeing your food business regulatory compliance, hygiene quality and consumer safety with professional, up-to-date and tailor-made solutions. Contact us for more information!