The UNI 10854:1999 law contains a set of guidelines for the design and implementation of a monitoring system based on the HACCP method.
The law is a useful reference for the creation of an appropriate protocol for the management of hazards and linked risk assessment aimed at improving food security.
The application of the HACCP method is a mandatory requirement in all European Union countries as well as in many countries outside Europe. It allows all food business operators to prevent and minimize security risks connected to food and drinks through the assessment of hazards and risks related to the hygienic safety of processes and products.
A volunteer HACCP system certification demonstrates not only the respect of mandatory legislation (EC Regulation 852/2004), but also the implementation of an effective and efficient self-control system, able to guarantee consumer safety and protect public health.
The ALMATER method includes qualified assistance by professionals to accompany companies towards an adjustment with no surprises:
- Prior company status verification audits
- Assistance, training and solutions for the transition
- Assistance during official certification agencies’ inspections