The team of Nesi-5 observes with punctuality the seven
principles of the system for control and management of
foods (HACCP System - the Hazard Analysis and Critical
Control Point System), which are adopted worldwide, and
thus guarantees the consumption of safety food. The whole
set of principles involves the following items:
1. Conduct of a hazard analysis.
2. Identification of the critical control points (CCPs)
in the process.
3. Establishment of critical limits for preventive measures
associated with each CCP.
4. Establishment of monitoring procedures and tests for
each CCP to maintain control.
5. Establishment and undertaking of corrective actions
when a deviation from an established critical limit is
registered.
6. Establishment of verification procedures of the HACCP
System.
7. Establishment and maintenance of record-keeping and
documentation procedures.
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