HACCP (Hazard Analysis Critical Control Point) is a food safety assurance system that allows to food processors, catering industries and food service industries to control the risk of foodborne disease and to offer to their consumers safe products.

The implementation of HACCP requires 7 steps:
1. Conduct a hazard analysis.
2. Identify the critical points in the process where a hazard can be prevented, eliminated or reduced to an acceptable level.
3. Establish critical control limits for preventive measures associated with each identified critical control point (CCP).
4. Establish CCP monitoring requirements.
5. Establish corrective action to be taken when monitoring indicates that there is a deviation from the established critical limit.
6. Establish effective record-keeping that document the HACCP system.
7. Establish procedures for verification that the HACCP system is working correctly. 

 

STECIA Consulting offers its services for companies planning or begining the implementation of HACCP system:
  • Assistance to the management: HACCP system may require some preliminary programs:
    - specific requirements for the structure of food premises,
    - specific requirements for wall/floors and other surfaces in food preparation rooms,
    - specific requirements for equipments,
    - establishment of terms of reference for raw material and ingredients to be used in food preparation,
    - formal hygiene training for food handlers,
    - design of an integrated pest management plan,
    - etc.. 
  • Formal Training of the HACCP Team: the team is reponsible for the HACCP system implementation in the food premises. STECIA Consulting assists the management in supporting the team during the implementation process. 
  • Audit of Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP).
  • Assessment of the Desinfection and Cleaning procedures.
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