HACCP Self-monitoring plans

HACCP (Hazard Analysis and Critical Control Points, a risk analysis and critical control point system) is a set of prevention-based procedures aimed at ensuring the safety and goodness of the food.

Food companies are required to implement a self-monitoring plan based on HACCP principles.

This plan is necessary for risk evaluation, and is carried out through the identification of a series of points to be kept under control in the production chain in accordance with the Codex Alimentarius principles.

ADVANTAGES

A well drawn-up HACCP self-monitoring plan is an invaluable tool for demonstrating the ability to operate fairly towards customers and watchdog organizations.

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