HACCP (Hazard Analysis and Critical Control Point) is an instrument used to increase confidence on quality and hygiene of food, aimed to all sites involved in the preparation, processing, manufacturing, packaging, storing, transportation, distribution , handling, sale, supply or administration of food.

The HACCP manual preparation and its constant updating is an obligation under Legislative Decree n. 193/2007, in implementation of Regulation EC 852/2004.

APT Services is able to support the subject activities with the following services:

  • Preliminary disclosure surveys
  • Analysis of the factors that may affect and cause a risk of food contamination
  • Preparation of the plan of self-control and food hygiene
  • Preparation of monitoring forms
  • Periodic updating and compliance monitoring of documentation and authorizations

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