UNI EN ISO 10854
HACCP Certification of Hygienic Self-Control Systems
What is ISO 10854?
HACCP is a hygiene self-control system for public establishments and the food industry.
It requires that the person responsible for the food business must ensure that the preparation, processing, manufacturing, packaging, storage, transport, distribution, handling, sale or supply, including the administration of food products, are carried out in a hygienic manner.
The UNI 10854:1999 standard is the national reference normative document for the creation of a self-control management system based on the HACCP (Hazard Analysis and Critical Control Point) method.
This methodology is now the most widespread for evaluating the risks and dangers related to the hygienic safety of products and processes and for establishing adequate control measures.
How do I get certified?
We know that getting certified according to the HACCP self-control system can seem like a daunting challenge. Our experts have the experience to make the process as smooth as possible and to ensure that your company gets the most benefits.
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Key Points
The HACCP method is based on a preventive – systematic – documented approach to food safety . An interdisciplinary group describes the product , the processing phases and identifies its intended use . The core of the HACCP methodology is:
- the identification of critical control points (CCPs)
- monitoring and management of CCPs as reported in the HACCP Manual
- the identification of appropriate indicators (temperature, pH, time)
- the identification of critical intervention limits
- the identification of security levels
- the preparation of the corrective action plan
Advantages
An organization can derive numerous benefits from the Certification of a UNI EN ISO 10854 hygiene self-control system, such as:
- It makes visible the Organization’s commitment to managing the prevention of health and hygiene hazards , a commitment that goes beyond simple compliance with current legislation.
- It allows you to equip yourself with an effective tool to keep the production process under control and, through the highlighting of critical control points, plan it in the best way.
It allows the use of the preventive approach to hazard management for the control of production processes within a more complex management system, such as the Quality System.