HACCP is a hygienic self-control system in public establishments and food industries.

It provides that the food company manager must ensure that the preparation, transformation, manufacture, packaging, storage, transport, distribution, handling, sale or supply, including the administration of food products, are carried out in a hygienic manner.

This methodology is today the most widespread for assessing the risks and dangers associated with the hygienic safety of products and processes and for establishing adequate control measures .


The HACCP method is based on a preventive , systematic and documented approach to food safety .
An interdisciplinary group describes the product and its processing phases and identifies its intended use .

The core of the HACCP methodology is:
  • the identification of critical control points (CCP)
  • the monitoring and management of the CCPs according to what is reported in the HACCP Manual
  • the identification of appropriate indicators (temperature, pH, time, & )
  • the identification of critical intervention limits
  • the identification of levels of security
  • the preparation of the corrective action plan


  • It makes visible the Organization's commitment in managing the prevention of hygienic-sanitary dangers , a commitment that goes beyond simple compliance with current legislation
  • It allows you to have an effective tool to keep the production process under control and, through the evidence of the critical control points, plan it in the best possible way
  • It allows to use the preventive approach to danger management for the control of production processes within a more complex management system, such as the Quality System

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