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HACCP plan in Barcelona
The current demands of institutions and consumers revolve around safer food, and the industry has a responsibility to meet these expectations. In fact, the European Commission has given special priority to food safety, so the industry must adapt and meet the necessary requirements to ensure this safety. Therefore, implementing a HACCP plan is vital.
The HACCP self-control manual
Real case: Momotaro
A HACCP plan is embodied in a self-monitoring plan. Watch the video of a real-life case study of the development of a customized HACCP self-monitoring manual for the Momotaro restaurant group.
Prevention is better than cure...
We guarantee that you correctly implement your HACCP plan
Understanding the HACCP (Hazard Analysis and Critical Control Points) plan is essential for preventing biological, chemical, and physical risks in the food supply chain and safeguarding food and water safety. It is, therefore, a prevention system rather than a finished product inspection system. It is often also known by its acronym HACCP (Hazard Analysis and Critical Control Points).
The HACCP plan, a European directive that obliges food companies
Regulation (EC) 931 84 10 48 of the European Parliament and of the Council of 29 April 2004 establishes in its Article 5.1 the obligation of food business operators to establish, implement and maintain a permanent procedure or procedures based on the principles of HACCP.
The 7 basic pillars of the HACCP plan that we will help you implement
1
Detect hazards
avoidable, eliminable or controllable
2
Identify critical control points
where control is essential to avoid, eliminate or control a hazard.
3
Establish critical limits
that differentiate acceptability from unacceptability for prevention at each critical control point.
4
Establish and implement a surveillance system
of checkpoints.
5
Establish corrective actions
when monitoring indicates that a critical control point is not controlled.
6
Establish verification procedures
regular checks to ensure that the above measures are working as intended.
7
Establish critical limits
that differentiate acceptability from unacceptability for prevention at each critical control point.
No need to fall asleep!
A plan that must be kept up to date
When any modification is made to the product, the process, or any of its stages, food business operators must review the procedure and make the appropriate changes. Therefore, they must be thoroughly familiar with the HACCP system and undergo ongoing training.
