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HACCP and audits

HACCP (Hazard Analysis and Critical Control Points) is a systematic approach for the identification of biological, chemical or physical contamination risks that can undermine the safety of foodstuff.

It is, therefore, a procedural system allowing a continuous monitoring of food processing steps, including the stages of preparation, processing, manufacturing, packaging, storage, transport, distribution, handling, sale and supply including the administration of foodstuff.

This self-control system is provided for by Regulation (EC) no. 852/2004, requiring Food Business Operators to set up, implement, and maintain procedures based on the principles of the HACCP system.

Di Renzo Regulatory Affairs has qualified staff in the field of food supplements and quality systems and can offer assistance for the setting up and review of HACCP systems.