Food Industry
Oxcta: > Areas > Food Industry > Technical Audits of Cleaning and Disinfection Protocols > Implementation and maintenance of HACCP systems
 

Implementation and maintenance of HACCP systems

A hazard analysis and critical control points (HACCP) system can be defined as a preventive means of controlling production in the agrifood industry, or related company, in a logical, objective and systematic manner, in order to guarantee the safety of its products. A product manufactured in accordance with such an HACCP system presents a high degree of safety in terms of health/hygiene quality. This methodology should be applied to all product production, transformation and distribution phases.

OX-CTA designs, implements and maintains HACCP systems in full compliance with the applicable legal and safety requirements in each case, thereby guaranteeing their compatibility with BRC and IFS quality systems.

OBJECTIVES:

Legal compliance: Spanish legislation (RD 2207/1995, which establishes hygiene guidelines for foodstuffs) currently obliges all companies in the food sector to implement a self-control system based on hazard analysis and critical control points. The entry into force of Regulation (EC) 852/2004, extended this obligation to companies in the primary sector as well.

Profitability: fewer products rejected and therefore lower production costs.

Safeguarding the image: protecting the company's public and economic image against possible intoxication risks.

Quality: bringing the company closer to more complex quality standards.



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