The HACCP method was born in the 60s in the United States and was developed and introduced by NASA to adopt methodologies that can combat the spread of diseases transmitted through food and guarantee, at the same time, food safety.

You need to check and monitor the critical control points that can carefully assess the quality of foods and drinks

The enterprises have the duty to guarantee that various phases of the alimentary production are carries out hygienically.

The responsible of the organization must perform the self-control following the principles of the HACCP system (Hazard Analysis and Critical Control Points):

  • Analysis of the potential risks for the customers;

  • Location of the points where the food can undergo risks;

  • Decisions to take concerning the critical points, which means when the product’s security can be damaged;

  • Location and application of procedures to control and oversee the critical points;

  • Periodic review of the risks of the critical points and of the procedures of control and oversee.