PI.GA. Service offers complete assistance to food operators for the development of a self-monitoring HACCP system pursuant to EC Reg. 852/04 and subsequent amendments by means of a customized advice based on your needs.

The implementation of self-monitoring procedures according to HACCP method is a legal obligation for all companies processing, treating, transforming, preparing, selling or moving food or food products.

As set forth by the repealed Legislative Decree no. 155 of 26/05/97, “every industry operator shall ensure that the preparation, transformation, processing, packaging, storage, transportation, distribution, handling, sale and supply steps (including the administration) of food products are carried out hygienically”.
Therefore the notion of SELF-MONITORING should be applied, that is the obligation, for the food company manager, to identify, implement and keep up-and-running all the necessary measures to ensure the hygienic safety and fitness for human consumption of food products in each activity step.

As of January 1st 2006, the “hygiene package” – with special reference to EC Reg. 852/2004 and Council of 29/04/04 – lays down “general rules for food business operators on the hygiene of foodstuffs…” providing that “the operators… comply with the general requirements on hygiene pursuant to Annex II and with every requirement… provided for by EC Reg. 853/04. The operators… adopt the following hygiene measures: compliance with microbiological criteria for foodstuffs…, procedures necessary to meet targets set…, compliance with temperature control requirements for foodstuffs, maintenance of the cold chain, sampling and analysis…”.
The formalization of a good manufacturing practice (GMP) represents an essential precondition for the implementation of a proper self-monitoring plan.

As laid down in a FAO/WHO document, the HACCP method identifies seven basic principles:

  1. risk analysis and identification of related control measures;
  2. determination of control critical points (CCP);
  3. definition of CCP’s critical limits;
  4. implementation of a monitoring system;
  5. definition of corrective actions;
  6. definition of verification procedures;
  7. definition of a proper documentation system.

The outcome of this study is the draft of a self-monitoring plan (or HACCP PLAN), which summarizes the method “write what you do – do what you write – check what you have done – write what you have checked”.

Actually, as stated in some sector GFSI-acknowledged certifications, the seven principles make part of a 12-step process:

Step 1 – Define the HACCP team for food safety

Step 2 – Describe the product

Step 3 – Identify the intended use

Step 4 – Realize a flow diagram of the process

Step 5 – Verify the flow diagram

Step 6 – Principle 1 – Perform risk analysis

Step 7 – Principio 2 – Define the CCPs

Step 8 – Principio 3 – Set critical limits

Step 9 – Principio 4 – Implement a monitoring system for each CCP

Step 10 – Principio 5 – Define a corrective action plan

Step 11 – Principio 6 – Define verification procedures

Step 12 – Principio 7 – Define documents and recordings

PI.GA. Service sas by Pironi Serena & c. offers its expert advice to support every step of your business by channeling your resources and optimizing your processes.

PI.GA. strategy in regulation-compliance can be summarized by the LCDST acronym: listening, communication, design, solutions and team.
Listening to your company’s departments is vital in order to know their mechanisms and thus to spot, review and optimize the processes.
Fostering the communication among departments and planning the external communication.

Designing lay-outs, production processes, products, document management systems, analytical plans, shelf-life and planning the activities based on S.M.A.R.T. (specific, measurable, achievable, relevant and time-bound) targets.

Finding concrete and feasible solutions with regard to complaints, process and/or product issues, general non-conformities and identifying proper corrective actions in order for the problem not to come up again once the causes have been analyzed (this activity implies monitoring and the constant training of the resources).

The team lays the very foundation of a company: targets are achieved through a cohesive and expertly guided team.
We can offer a HACCP-based, self-monitoring system tailored on your own company.