HACCP
Analysis
We design and implement HACCP in food and feed companies.
Hazard Analysis and Critical Control Points (HACCP) is a preventive risk management system that, thanks to its systematic and scientific rigour, has become an indisputable tool for the control of hazards that may appear throughout the food chain.
HACCP Regulations
and Implementation of Control Systems
Who is it aimed at?
These analyses are aimed at food and feed companies responsible for producing and marketing safe food. To this end, EU Regulation (EC) No 852/2004 requires food businesses to implement a self-monitoring system based on the principles of Hazard Analysis and Critical Control Points (HACCP).
⇒Food Analysis and Technical - Sanitary Advice :
- Microbiological and physico-chemical food controls
- Analysis of surfaces and environments
- Analysis of food handlers
- Hygienic-sanitary audits
- Expertise and technical/legal assistance
- Training of food handlers
- Collection of samples by specialised personnel or shipment of the material necessary for the collection of samples
⇒Análisis de Alérgenos:
The EEC Regulation-EU-1169/2011 on the provision of food information to consumers (applicable from 13 December 2014) establishes that any food containing an ingredient that may cause allergies or intolerances in consumers must be identified on the labelling of the final product. In addition, it establishes the need for specific training on handling for risk control and good hygiene practices for special dishes intended for coeliacs, allergy sufferers and other intolerances.
At Grupo Tentamus Iberia we offer our clients a consultancy service. We have a team of highly qualified experts in constant training, who offer:
- Extensive experience in the implementation of these systems in all sectors of the food industry.
- Advice on the applicable regulatory framework
- Monitoring of the implementation of the system (filling in records, taking samples for verification, etc.).
- Specific training of workers in HACCP systems.
- Audit, design and implementation of specific HACCP systems for the control of risks in special dishes destined according to regulation (ec) nº 852/2004.
- Specific training courses
Allergen analysis by Elisa
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