HACCP (acronym for Hazard Analysis and Critical Control Points trad. System of risk analysis and control of critical points) is the certification of the training obtained regarding the hygiene and food safety legislation of the managers and employees of the food industry (food business operators, nutritionists).
Specifically, the HACCP system (acronym for Hazard Analysis and Critical Control Points trad. Risk analysis system and control of critical points) is a set of procedures and good practices whose application allows you to monitor the entire production chain currently for moment.
The HACCP system was introduced by NASA in its space missions in the 1960s in order to have the certainty that the foods made available to astronauts were always healthy and that they did not harm health.
The HACCP certificate is a mandatory certification for all operators in the food sector, as specified by Legislative Decree 155/97, “food operators must ensure that workers are supervised and have received hygiene training and / or training food in relation to the type of activity “.
A.M.M.53 Srl holds the certification in order to guarantee maximum safety for its Customers.