HACCP

HACCP (Hazard Analysis Critical Control Point) is a working method based on self-control which all operators in the food production sector must implement in order to estimate, prevent and minimise risks related to safety and hygiene in the preparation of food and beverages. HACCP makes it possible to avoid any problems concerning individual production phases since it does not focus checks exclusively on the finished product. HACCP certification is obligatory in many countries and offers companies effective instruments for instilling trust in their consumers, limiting waste and hence implementing an effective system which allows them to cut management costs and times, as well as going to prove their commitment to complying with the main legal requirements.