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H.A.C.C.P. - Hazard Analysis and Critical Control Point
What is H.A.C.C.P.?
It is a method of control used in the food industry, ie in all companies or undertakings carrying out any or all of the following activities: preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling, sale or supply to the consumer.
what is the use of?
Allows the identification and monitoring of key points (or critical points) which may result in a decrease of the standard sanitary of the finished product. The potential risks associated with food (can tell bacterial attack), the production process (heating, cooking, dehydration), personnel, equipment, environment (air, water supply, structures) are systematically analyzed and points where those risks are identified and controlled. these points that are considered critical for the hygiene of the product are subject to monitoring and if you exceed the predetermined safe limits are taken appropriate remedial action.
Why is it applied?
For the entry into force of a Community legislation (DIR. 93/43/30 EEC hygiene of foodstuffs) which tends to ensure uniformity of quality, particularly in terms of hygiene, at all stages of the food chain in Europe.
   Although not yet implemented in Italy is used as a code of conduct by major companies in the area, but those who do business companies with EEC.
What is the role of the Exterminator?
Surely one of the major causes of deterioration of the standard quality in food is given by contamination by pests (mice, insects, birds, microorganisms). Those in charge of Quality Assurance the food industries can draw up plans for pest control using internal staff itself, or more frequently charge of what companies outside services (pest control).    In this case the exterminator assumes a very important role, comparable to a real external consultant.

What does it mean?
Involves the acquisition of specific skills for work in the food sector, which includes:
  1. knowledge of the Laws and in particular the method HACCP;
  2. use of instruments compatible with the environment in which it operates;
  3. closely with business leaders;
  4. preparation of written reports, as part of the treatment, which documenting the results of the monitoring, the inspections and interventions;
  5. specific training of its staff and sensitization of workers of food businesses in regard to hygiene and pest control.