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SERVICES

Food Safety

The “Hygiene package” (EC Regulations 178/02 – 852/04 – 1169/11) requires holders of food businesses to ensure the safety and traceability of foodstuffs.
The documentation must be prepared before the start of the business’ activity and must be constantly kept up to date.

The main businesses which must implement the HACCP system are as follows:

  • Food manufacturing and transportation companies;
  • Canteens;
  • Supermarkets;
  • Clubs and communities with food;
  • Food production workshops;
  • Bars, pubs, restaurants, fast food outlets, pizzerias and agritourisms;
  • Ice cream parlours and pastry shops;
  • Street food sellers;
  • Pharmacies;
  • Care and nursing homes;
  • Bakeries;
  • Fishmongers and butchers.

On-site company inspections

For the drafting of the self-inspection manual, it is necessary to carry out an inspection of the areas in which preserved or packaged foods are prepared, cooked or served.

Drafting the HACCP self-inspection manual according to EC Regulation no. 852/2004

The self-inspection manual is written document which contains all the procedures, based on the HACCP method, implemented in the company. This means that said manual is specific and suitable for the production company to which it refers.

The manual is written following the seven principles laid down by the system:

  • Identification of likely risks;
  • Identification of CCPs (critical control points);
  • Determination of the limits for CCPs;
  • Monitoring for all CCPs;
  • Identification of solutions in case the pre-established limits are exceeded;
  • Management of verification processes;
  • Recording and collection of the documentation required by regulations.

Assistance on food hygiene issues

Support for the formal obligations prescribed by the regulations in force.

The “MOCA package – Materials and items in contact with foodstuffs” (EC Regulations 1935/04 – 2023/06 – 10/11) primarily concerns producers, importers and distributors of such materials, but also the users (that is to say, food service workers) and imposes a series of standards to follow throughout the entire production chain.