The HACCP method: a self-control system that assigns responsibility to the operators and helps the authorities.
Safety is an absolute priority for our member enterprises - a pre-requirement for every product to be put on the market. According to the 178/2002/EC Regulations, food safety must be guaranteed throughout all the supply chain, from the field to the table, without any exemption or dispensation.
That's the reason why the Italian Confectionery and Pasta industries, in order to protect food safety, have always been investing resources in research and development, new technologies, and in the control of raw materials and finished products.
A key tool for safety is the HACCP (Hazard Analysis and Critical Control Points) method, established by the 93/43 Directive, now updated by the 852/2004/EC Regulations, where the European Union's member countries have defined the rules to improve the quality of products and to protect consumers from physical, chemical and bacteriological risks to their health.
HACCP's pivotal element is the concept of "self-control", based on a system of preventive and constant control of the production process. The system gives the operator the responsibility and favours the collaboration with the public controlling Authority. The rules also include the acknowledgment - by the Ministry of Health - of codes and guidelines to the adoption of the HACCP method edited by the different product groups.
The Confectionery and Pasta sectors have been the first to edit specific Guidelines, aimed at providing producers with an instrument to adapt to every single enterprise, enabling them to satisfy the requirements of both the Community regulations and the national laws in terms of manufacturing "hygienically safe" products.
All the Guidelines have been officially approved by the Ministry of Health, and represent the most important instrument of reference, on the whole national area, not only for the enterprises, but also for the controlling authorities.