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HACCP – The regulations

The current regulations regarding HACCP

The world of catering, bartending, cocktails, and gourmet cuisine is often a topic of discussion and increasingly attracts consumer attention.

If you are also passionate about or work with food and want to learn more about HACCP and its regulations regarding hygiene and food preservation, this reading will help you gain some insights.

We will analyze what HACCP is, what it is regulated by, and how it differs from region to region.

What is HACCP: definition

The acronym HACCP stands for Hazard Analyses (and) Critical Control Points, an English term meaning: Hazard Analysis and Critical Control Points.

It is an innovative “hazard analysis” approach used for years in many processes, including production, distribution, and food service (but not exclusively), and it has become indispensable.

Have you ever heard of the principles of the HACCP system?

Know that there are seven principles of the HACCP system, which are:

  1. Hazard analysis (carried out through an on-site inspection of the company’s facilities and an evaluation of the raw materials used, including water).
  2. Identification of CCPs (Critical Control Points).
  3. Definition of critical limits.
  4. Development of monitoring and control procedures for each identified critical point.
  5. Determination of corrective actions.
  6. Definition of procedures for recording the self-monitoring plan and other important information (such as the list of suppliers).
  7. Development of verification procedures.

More specifically, HACCP is a protocol—a set of procedures designed to protect consumers by ensuring food safety, focusing particularly on hazard prevention rather than analyzing the final product, i.e., concentrating on critical control points.

Critical control points refer to any stage or procedure in the food production cycle that can be periodically monitored and controlled to eliminate or at least reduce risks related to food safety.

As we’ve mentioned, the HACCP system is a control method aimed at ensuring food safety and consumer health through guidelines and constant monitoring of food handling stages where there is a potential risk of contamination—biological, chemical, or physical—based on the application of fundamental principles of proper hygiene practices.

HACCP: Regulations

The first control system for “critical control points” was invented in the 1960s in America to ensure controlled, safe meals for NASA astronauts on mission.

This system verifies every possible risk present in a process, for example, in various stages of food production, to identify corrective actions to prevent potential hazards and non-compliance.

Food safety regulations have evolved significantly over the years due to increased interest and attention in the food sector.

Notable food crises such as:

  • BSE (mad cow disease) in 1996;
  • Dioxin in ham and poultry in the 2000s;
  • Foot-and-mouth disease (2001);
  • Avian influenza (2000-2005).

These events necessitated regulatory changes to standardize all stages of the food supply chain (production, processing, packaging, distribution, storage, sale, and service) through general hygiene and health requirements applicable across the European Community.

European and Italian legislative evolution

  • The first European HACCP regulation came in the early 1990s with Directive 1993/43/CEE, transposed into Italian law by Legislative Decree 155/1997, making HACCP mandatory for the entire food supply chain.
  • In 2000, the White Paper on Food Safety was issued. This EU document outlines the actions necessary to complete and update European food legislation to ensure safety.
  • In 2002, Regulation (EC) No. 178 (“Food Law”) was introduced. Its purpose was to ensure safety and high standards to protect public health and consumer interests. It applies to all stages of food and feed production, processing, and distribution but not to private domestic use.

In 2004, several EU regulations formed the so-called “Hygiene Package”, including:

  1. Regulation (EC) No. 852/2004 on food hygiene and safety controls.
  2. Regulation (EC) No. 853/2004 on specific hygiene rules for food of animal origin.
  3. Regulation (EC) No. 854/2004 on specific organization of official controls for products of animal origin intended for human consumption.
  4. Regulation (EC) No. 882/2004 on official controls to ensure compliance with food and feed law and rules on animal health and welfare.

These regulations became applicable on January 1, 2006. In Italy, Legislative Decree 193/2007 implemented Regulation (EC) No. 852/04 and introduced sanctions for HACCP non-compliance, enforced by the local health authority (ASL).

Regional HACCP regulations

HACCP legislation in Italy also varies regionally, meaning each region has its own competent office regulating food safety and hygiene.

For example, Regulation (EC) No. 1169/11 requires allergen labeling and listing as ingredients or potential traces in foods, covering 14 substances recognized in the regulation’s Annex II.

Businesses can independently prepare the necessary documentation, describing their processes, equipment, and cleaning procedures in the HACCP manual. Alternatively, they can seek specialized consultancy services.

Training requirements

All personnel handling or serving food and beverages must obtain specific certification (formerly the health booklet, now known as the HACCP certificate) after attending a dedicated course. This ensures proper application of HACCP hygiene practices and compliance with regional regulations.

Frareg offers specific HACCP courses for regions like:

  • Lombardy;
  • Veneto;
  • Lazio.

Training is mandatory for all food sector operators, including:

  • Owners of food retail businesses;
  • Industry workers;
  • Chefs and assistant cooks;
  • Pastry chefs;
  • Bartenders;
  • Waiters and serving staff;
  • Dishwashing personnel.

HACCP training ensures compliance with Regulation (EC) No. 852/04, requiring that:

  1. Personnel are trained in food hygiene relative to their roles;
  2. National legislation’s training program requirements are met.

Regional laws dictate course durations (from 2 to 20 hours, depending on the role).

Obtaining an HACCP certificate demonstrates competence in safe food handling, offering benefits for both professionals and consumers.