The HACCP (Hazard Analysis and Critical Control Point) self-checking system is in fact, a set of regulations and procedures that make it possible to put in place preventative measures, which enable us to ensure hygiene and safety throughout the production and distribution processes. A.R. Alimentare makes strict controls to guarantee the respect of the rules of HACCP system.
THE MAIN STEPS TAKEN:
1. Identification of risks
2. Individuation of CCP (Critical Control Point)
3. Definition of Critical Limits
4. Monitoring of the Critical Control Points
5. Identification of possible corrective action
6. Defining verification procedure
7. Documentation
In order for the system to be valid and efficient it is necessary to identify the risks, their causes, control measures, a monitoring system and corrective actions for every step.