HACCP – Food Safety

HACCP (Hazard Analysis And Critical Control Point) is a system which aims to identify the possible risks that can appear in the food sector. Its major goal is to identify the source of the risks and then through a monitoring system to notify the person in charge so that they can take specific actions to address it.
Codex Alimentarius is a committee of the World Health Organization and the Food and Agriculture Organization of the United Nations that issues international food standards with the aim of protecting consumer health and ensuring fair practices in the food trade.
Our staff undertakes the HACCP study, in accordance with the principles of the Codex Alimentarius, which is an essential tool for all businesses that produce or trade food, as provided by Regulation 852/2004/EC.