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Hazard Analysis and Critical Control Points (HACCP)
in Food Industry

HACCP is a preventive risk management system that has become an essential tool for the control of hazards that may appear along the food chain thanks to its scientific rigour.

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).

What is the purpose of HACCP?

The objective of HACCP is to identify hazards that may occur at any stage of food production or processing, establish the control points to be addressed to minimise risks and thus contribute to the production and processing of safe food for the consumer.

Allergen Analysis

HACCP also plays an important role in the control and traceability of allergens as it establishes specific hygiene protocols to ensure traceability.

According to Regulation 1169/2011 on the provision of food information to consumers (applicable as of 13 December 2014), any food containing an ingredient that may cause allergies or intolerances in consumers must be identified on the labelling of the final product.

At the same time, the regulation also highlights 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. 

Laboratorio Control, as part of the Tentamus Iberia Group, offers analytical services related to HACCP: Sampling and Hygiene Training and Qualified Audits.

At Laboratorio Control we offer Food Analysis and Technical – Sanitary Consultancy:

  • Design and implementation of specific HACCP systems for risk control in the food industry.
  • Advice on the applicable regulatory framework: Expertise and technical/legal assistance.
  • Monitoring of the implementation of the system (filling in records, taking samples for verification…).
    • Microbiological and physicochemical control of foodstuffs.
    • Analysis of surfaces and environments.
  • Audit of the implementation of the HACCP system.
  • Specific training of workers in HACCP systems (food handlers).
  • Specific training courses

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