FOOD SAFETY (HACCP)Siguria Ushqimore (HACCP/ISO 22000)

Identification of potential hazards related to the production, processing, handling, storage and transportation of the company’s foodstuffs.
Assessment of the risk of hazards to occur and of their severity regarding health effects.
Recommendation of appropriate preventive measures to reduce hazards to an acceptable level regarding food safety.
Determination of the points of the entire process which need to be controlled (namely, the critical control points, CCPs) and of the relevant parameters which should be monitored in order to assure that the required food safety is achieved.
Determination of critical limits, for the monitored parameters at each CCP, based on the specified legislative, regulatory and/ or scientific requirements/ recommendations.
Development of procedures for the effective monitoring of the CCPs and their associated critical limits.
Development of procedures for the determination of corrective actions, which should be taken in case of deviation from critical limits.
Recommendation of appropriate schemes of documentation and record keeping.
Development of verification and validation procedures to ensure that the HACCP System is effective, regarding the current processing activities.
Development of other additional procedures required by the Codex Alimentarius Code of Food Hygiene, the Greek Standard ELOT 1416, the ISO 22000 standard etc.