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Implementing a Food Safety System is a preventive process based on identifying food safety hazards that can affect the safety of food.
You want efficient control that guarantees business protection!
It is essential that Food Safety is understood as a commitment and a fundamental objective by all companies in the Food sector, throughout the entire supply chain (from producer to consumer).
Inadequate food safety conditions can lead to various health problems for consumers. In extreme cases, they can even endanger their own lives.
In order to prevent adverse effects from food, since 2006 all companies in the food sector have had to implement food safety systems that allow them to organize and equip themselves with the appropriate means and procedures to guarantee the hygiene and safety of the products they sell, giving them a greater degree of trust from all those who consume them.
This obligation presupposes the adoption of the principles of hazard analysis and critical control points, as exemplified by the HACCP (Hazard Analysis and Critical Control Points) methodology.
Medilav® provides the following working method for implementing Food Safety Management at its clients, with adequate material resources and qualified human resources:
Beginning
Defining the scope
Training the HACCP team
Planning
Description of products and processes
Identification of hazards/risks
Identification of Critical Points
Control measures
Implementation
Monitoring
Corrective Actions
Records/Archive
Checking and correcting the system
- Health and hygiene audits:
Periodic Food Safety technical visits to the establishment, the frequency and monitoring of which should be adjusted to the scale of the projects and the number of food handlers. The organization of the Food Safety and Hygiene services is the responsibility of Medilav® and includes support for the management and scheduling of the audit (visits), which will be subject to prior planning between the parties.
- The Work Plan includes:
– Observation of structural conditions
– Visualization of the hygiene and health conditions of equipment, utensils and food handlers
– Verification of compliance with all the required prerequisites
– Clarification of doubts
– Recommendations for improving existing non-conformities
– Preparation of reports at each audit, describing all non-conformities and recommendations to be made, in accordance with the checklist drawn up.
– HACCP documentation: – Delivery of documentation consisting of Manuals (HACCP, Good Practices, Work Instructions, Procedures, Records) – updated if necessary. HACCP documentation:
– Delivery of documentation consisting of manuals (HACCP, Good Practices, Work Instructions, Procedures, Records) – updating and replacing them if necessary.
– Microbiological laboratory analyses. In accordance with Regulation (EC) No 852/2004 and during audits, it may be advisable to carry out microbiological checks on:
- Products: To ensure compliance with good manufacturing, handling and food preservation practices
- Surfaces (equipment, utensils or worktops): Evaluation of the efficiency of the sanitization carried out, reflecting on the procedure and products used
- Handlers: employees are made aware of Good Practices. Checks are carried out after hand washing.
- Water: guarantees the potability of water for human consumption
Analyses are carried out in an accredited laboratory and budgeted in advance.
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If you would like to receive an offer from Medilav® for any of our services, please fill in the form, giving a brief description of what you require or simply asking to be contacted. Thank you.
Frequently Asked Questions:
What is food safety?
Food safety is the set of measures and procedures that guarantee that food is safe to eat, preventing risks that could affect the health of consumers.
Is food safety mandatory in companies?
Yes, since 2006 all companies in the food sector have been obliged to implement food safety systems, guaranteeing the hygiene and safety of products throughout the chain.
What is the HACCP system?
HACCP (Hazard Analysis and Critical Control Points) is a preventive system that identifies, evaluates and controls the risks associated with food safety and is mandatory for companies in the sector.
What does implementing food safety in a company include?
It includes hazard analysis, definition of critical control points, implementation of preventive measures, monitoring, corrective actions, hygiene and health audits and mandatory documentation.
Where to implement food safety systems for companies?
Medilav supports companies in implementing food safety systems, with technical support, audits and HACCP documentation tailored to the activity.
