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H.A.C.C.P.: alimentazione e somministrazione
Paperback
Food WritingGifts & Stationery General
ISBN13: 9781096843535
Publisher: Independently Published
Published: Jun 26 2019
Pages: 84
Weight: 0.36
Height: 0.17 Width: 7.00 Depth: 10.00
Language: Italian
È un sistema scientifico che permette di identificare i potenziali pericoli (chimici, fisici, biologici ed allergeni) e controllare i probabili rischi di sicurezza tramite un approccio preventivo ai problemi.
Tutti i controlli sono eseguiti in fase di preparazione e trasformazione dei prodotti e relative fasi di conservazione tramite delle procedure di sicurezza; si passa dal vecchio controllo a valle della catena produttiva al controllo in ogni sua fase.
Gli OSA predispongono una o più procedure di autocontrollo (sanificazione, antinfestante, conservazione, formazione, controllo frigoriferi, controllo forni, controllo erogatore di acqua potabile, ecc.) tramite documenti che monitorano tutti i possibili punti critici dell'igiene e sicurezza alimentare dell'attività documentando:
- individuazione dei pericoli derivanti dal processo produttivo e valutazione del rischio
- individuazione dei punti critici di controllo (CCP critical control point) tramite documento di flusso: albero delle decisioni
- definizione delle soglie di accettabilità e sicurezza (limiti critici per ogni CCP)
- codifica delle procedure di monitoraggio
- elaborazione di procedure correttive
- messa in opera di un sistema periodico di verifica dell'efficienza
- adozione di un sistema di registrazione/archiviazione dei dati.
Tutta la sicurezza aziendale si basa sul controllo e applicazione delle regole dell'igiene, scelta accurata dei prodotti e fornitori, corretti metodi di conservazione dei prodotti, trasformazione e somministrazione degli alimenti e delle bevande nel rispetto delle 7 regole dell'HACCP.
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