Hazard Analysis Critical Control Points (HACCP) Safety Guidelines
At DeIorios, we are committed to executing safety measures according to HACCP Codex Alimentarius requirements to ensure the product that reaches our customers is not only the best tasting – but also safe for consumption.
The HACCP food safety system was created in 1992 and revised in 1995 by the National Advisory Committee on Microbiological Criteria for Foods. They established a systematic approach to analyze and control all aspects of food production, from raw material to distribution. The HACCP standards are key to making sure foods are processed, shipped, stored, and sold in the safest way possible.
We have applied the HACCP guidelines to create a specific and systematic approach to safely manufacturing and distributing all of our products. Food safety is not just microbiological testing, but also preventing chemical and physical contamination.
The seven principles guidelines on how to identify, evaluate, and control food safety hazards are critical to a successful HACCP plan.
These HACCP Guidelines are:
(1) Conduct a hazard analysis,
(2) Determine the critical control points,
(3) Establish critical limits,
(4) Establish monitoring procedures,
(5) Establish corrective actions,
(6) Establish verification procedures, and
(7) Establish record-keeping and documentation procedures.