Food hygiene

HACCP (Hazard Analysis and Critical Control Points, literally «Hazard Analysis and Critical Control Points») is a system that prevents the risk of food contamination. It is based on the monitoring of food processing points where there is a risk of contamination of both a biological, chemical or physical nature.
Services offered by WP HORIZONS provide the following:

 HACCP SELF-CONTROL PLAN:

Fact-finding inspection for the verification of the structures and work processes, preparation of the Self-Control Plan based on the criteria identified by EU Regulation 852 or EU Reg 853 and subsequent amendments. modifications and additions through the HACCP methodology, preparation of appointment letters of food managers and handling operators, preparation of registration forms for customers, suppliers, equipment maintenance, non-compliance, disinfestation, withdrawal and recall of products and certifications.

TRACEABILITY:

Fact-finding inspection to verify the state of structures and work processes, preparation of the traceability document based on the criteria identified by EU Regulation 178 and subsequent amendments. modifications, preparation of the traceability register for the application of the traceability method from raw materials to finished products containing, in relation to the finished products, the registration forms of the traceability coding batches of the raw materials used and the finished products obtained.

BUFFERS:

Processing of Test Reports of the microbiological analysis performed with identification, for any non-conformities found, of the corrective actions.

SURVEILLANCE INSPECTION:

Inspection to control the food hygiene system, preparation of the analytical report and identification of corrective or preventive actions to be taken.

PROFESSIONAL TRAINING COURSE FOR FOOD MANAGER:

Training course for those in charge of the HACCP system within the company in accordance with the reference EU Regulations and the Regional Laws in force. The duration of the course is 12 hours.
The training refreshes are every three years (depending on the region of residence) and concern regulatory and technological updates on good hygienic practices in the food sector.

PROFESSIONAL TRAINING COURSE FOR FOOD WORKERS:

Training course for food handlers in accordance with the relevant EU Regulations and with the Regional Laws in force. The duration of the course is 4 hours. Training refreshes are every three years (depending on the region of residence).