Every company that produces, processes, distributes or dispenses food or drink to the public has a legal obligation to ensure that healthy, safe food products are placed on the market through the implementation of food hygiene practices based on the principles of HACCP and the so-called “Codex Alimentarius”.
The HACCP system is applied in companies through the development of self-monitoring procedures, as specified in detail in the HACCP manual.
Activities
The PLS consultant will prepare an HACCP system on the basis of the specific nature of the food business being addressed.
The HACCP system will specify the food processing procedures, it is the tool that Food Business Operators (FBO) must refer to when carrying out their work activities; it will be specific, simple and concise, comprehensible to all workers, while also ensuring compatibility with how the company is managed and the organisation of its economic resources.
In order to be applied effectively, the self-monitoring plan shall be:
• specific for each activity
• simple and concise – because it must be used by all workers in the company who handle food products
• compatible with the company’s management, organisation and economic resources.
The consultancy service provided by PLS with regard to food safety according to the HACCP method includes meticulous inspections, guaranteeing that the correct application of the procedures is checked and monitored, together with the required health and hygiene practices.
Appointment of an external Food and Beverage Administration Officer (“SAB”)
If the owner of the business does not have the mandatory requirements to be qualified for the role of “Food and Beverage Administration Officer” (“SAB”), this is a service which can be provided by a third-party consultant.
The “Officer” does not necessarily have to be present within the company, however this is a compulsory figure in order to open and run a business in which food and drink is served.
PLS may be appointed to cover this role, its consultant supports the business for two years, until the company owner or a designated representative of the owner is able to meet the requirements.
In the event an external consultant is designated, the name of the person appointed must be communicated to the local one-stop business advisory office (“SUAP”).
The role involves checking that health and hygiene standards are met and that the business is compliant with the requirements of the HACCP system.
HACCP self-monitoring manual
The HACCP self-monitoring manual is a document in which all the critical points (CCP) are identified in relation to the food processing activities, assessing the risks and establishing the prevention and protection measures together with the best procedures to contain these risks. This document must be drawn up with specific reference to each individual company and it reflects the seven principles of the HACCP system:
1. Identify any hazards that must be prevented, eliminated or reduced to an acceptable level
2. Determine the critical control points where control is essential to prevent or eliminate a hazard or to reduce it to an acceptable level
3. Establish critical limits at critical control points that differentiate what is acceptable from what is unacceptable for the prevention, elimination or reduction of identified hazards
4. Establish and implement effective monitoring procedures at critical control points
5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control
6. Establish procedures for regular verification to confirm that the HACCP system is working effectively
7. Establish documentation and records that are appropriate to the size and nature of the business in question to demonstrate the effective implementation of the measures identified
Minimum content
The reference standards do not specify what content needs to be included, it is ensured, however, that the manual pertains specifically to the business in question and that it enables effective food safety management.
Who is responsible for preparing it? The owner of the company
Legislative framework: d.lgs. 178/2002 and EU Regulation UE 852/2004.
The aim of the HACCP manual is to describe the work processes and define the necessary control measures. PLS supports the company drawing up the manual, ensuring that the critical points in the process are identified without making changes to the process itself.