What is HACCP? How is it implemented ?
HACCP (Hazard Analysis - Critical Control Points) is an analysis method adopted by the entire food sector, finally being regulated in 1993 by European Directive 93/43/EEC on hygiene.
This method consists in studying each production step for a food product and identifying potential hazards in order to define preventive and corrective safety measures all the way to the consumer. An essential step, called the CCP (Critical Control Points) provides constant, continuous control of the production process: it eliminates, reduces or avoids hazards which could no longer be eliminated in later steps. Controls performed on these CCP steps make it possible to control risks by instituting adequate corrective actions in case of problems.
LCB food safety can provide you with its skills in audit-training and in risk analysis to validate your HACCP plan and apply it to your personnel.