THE HACCP PLAN:
Food companies must need to carry out an HACCP plan (Hazard Analysis and Critical Control Points)
This plan is mandtory for risk assessment by identifying points and process steps to be taken under appropriate controls (EC Reg. 852 / 04) according to the Codex Alimentarius.
Correctly implemented HACCP plans become an operational tool for the company.
They are a fundamental document in order to demonstrate the company’s ability to operate appropriately with regard to customers and regulators.