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Food Hygiene and HACCP

No,
Not enough
Wash hands well.

Why are Food Hygiene and HACCP such important terms for those engaged in the business of food and beverage production and serving?

Well, it may seem obvious but first of all because working in the food service industry means dealing directly with people’s health and well-being.

“Feeding” if you think about it is the first and most basic act of care, the one that every mother of every animal species, without distinction, gives to her offspring. When we sit in a restaurant we are reproducing that first bond, we are making a pact with those who will feed us.

We are, in a word, trusting him and implicitly all the figures who have come into contact with food before him: from farmers to haulers.

If what I ingest causes me harm in any way that covenant of trust will have broken down, and along with it the good reputation of the business, its owners and backwards all the pieces of the production and distribution chain.

Therefore, as always, working well is good for others and good for us.

For years now, to work in the food industry, it has been mandatory to obtain the HACCP certificate, a certificate attainable through attending a course, which demonstrates knowledge of all those notions of microbiology, food preservation, sanitation of facilities/equipment and all aspects pertaining to food hygiene, at national and European levels.

Disciplined by the so-called hygiene package (EC REG 852/04 – 853/04 – 854/04/ – 882/04) and Legislative Decree 193/07 HACCP, is the acronym for Hazard Analysis Critical Control Point, which stands for nothing more than a precise mode of control, relative to food production, that aims to ensure its hygienic safety and edibility.

The purpose is simple: every food business must carry out hygienic self-control activities that adhere to certain standards in all processes involved in food handling: manufacturing, processing, packaging, storage, transportation, distribution, preparation, handling, sale and serving.

An effective self-control plan follows these specific points:

This information is contained within the self-control manual, a mandatory document for all businesses where food is processed, stored, administered, packaged or packaged.
It must always be present in the company, properly drafted and updated, because it is the documentation to be provided to the control bodies for possible audits.

What does Saltech do for you?

  • Carries out all the obligations related to Leg. 193/07 – HACCP, in relation to.
    • Management of good hygienic practice and to the traceability of the Lot in the production cycle
    • Product and Supply Chain Certifications
  • GLOBAL GAP and IFS-BRC
    ISO 22000