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HACCP protocol

HACCP is the Hazard Analysis Critical Control Points system that was developed to ensure the safety of food for United States astronauts nearly 30 years ago.

The Hazard Analysis and Critical Control Point (HACCP) system is internationally accepted as the system of choice for food safety management. It is a preventative approach to food safety based on the following seven principles:

  • identify any hazards that must be prevented eliminated or reduced
  • identify the critical control points (CCPs) at the steps at which control is essential
  • establish critical limits at CCPs
  • establish procedures to monitor the CCPs
  • establish corrective actions to be taken if a CCP is not under control
  • establish procedures to verify whether the above procedures are working effectively
  • establish documents and records to demonstrate the effective application of the above measures

The HACCP approach provides a systematic way of identifying food safety hazards and making sure that they are being controlled day-in, day-out. This involves the following four steps: Plan, Do, Check.

Following the Legislative Order No.155/97, certain European Directives concerning food hygiene have been introduced in Italy and on 28 June '97 HACCP (Hazard Analysis and Control Critical Points) regulations regarding the health and hygiene prevention system came into force. The general obligation is that of guaranteeing the hygiene of the food in the treatment phase.

Separeco units are manufactured in accordance with HACCP guidelines.


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