The European Union introduced the requirement for companies operating in the food sector, to implement a systematic risk of self-sanitation in order to prevent and provide documented assurance to the customers, consumers and authorities public enforcement of official control of food.

Prevention

The traditional testing process of the product during or at the end of the process, we also aim to control and prevent the risks of food contamination of lead. From a reactive behavior (which occurs when the event was possibly made unintended) the contractor is required to conduct outreach, (which occurs upstream to avoid the danger).

Restraint

Implement procedures for prevention is the responsibility of the food. The official control of feeding occurs only that the choices made by the entrepreneur meet the appropriate methods specified by law and these procedures are implemented, maintained, updated. Self-control of food hygiene is to streamline production practice that every employer shall take. Although it is mandatory to define and implement a quality assurance system, its specific content is left to the free and responsible choice of the entrepreneur can use the guides to good hygiene practice drawn up by the sector organizations and endorsed by the Ministry of Health, Directorate General for 'Food Hygiene and Nutrition (D.G.I.A.N.).

HACCP System

Where there is no other sectoral regulators, food businesses must implement self-monitoring of food hygiene using HACCP, according to the official definition,it is a system that identifies specific hazards and preventive measures for their control. The Hazard Analysis Critical Control Point system (hazard analysis and critical control point) was adopted in 1993 by FAO and the World Health Organization (WHO) as part of the twentieth session of the Joint FAO / WHO Codex Alimentarius. The HACCP system involves the application of seven basic principles: 1. identify potential hazards associated with the production of food in all its phases, from cultivation, processing, manufacturing and distribution, to the point of consumption. Assess the probability of occurrence of hazards and identify preventive measures for their control, 2. determine the points / procedures / operational steps that can be controlled to eliminate hazards or reduce their probability of occurrence - Critical Control Points (CCP), 3. establish critical limits can be met to ensure that the CCP is under control, 4. establish a system to monitor control by the CCP tests planned or comments, 5. determine what corrective actions must be taken when monitoring indicates that a particular CCP is not under control; 6. establish verification procedures that include additional tests and procedures to verify that the HACCP system is working well, 7. determine the documentation concerning all procedures and all the data to be retained, appropriate to these principles and their application. The implementation of HACCP company, on the other hand, requires a number of operational activities. In particular, the logical path through which you can implement a system for ensuring the safety and wholesomeness of food products is divided into 14 steps as shown in the diagram in Figure 1.

Figure 1 The phases of implementation of HACCP

The approach based on the Critical Control Point HACCP features. An critical control point (CCP) is any transaction, step or procedure where you need to carry out checks to eliminate, prevent or reduce to acceptable levels, a danger to the safety of food. The identification of critical control points suggests the application of technology decision tree that meet four basic questions, as shown in the diagram of Figure 2.

Figure 2 Decision tree for identifying CCP