About food hygiene , Geo Studio consultants support companies in the drafting and implementation of manuals of self-control, as required by Community legislation (hygiene package). The implementation of the plan of self-control is monitored through a continuous advisory service, which provides regular visits to the company and chemical biological and analytical monitoring of critical parameters.
HACCP PLANS
- Analysis of the production cycle and identification of its hazards.
- Identification of phases in which there is hazard for food (microbiological, chemical, physical).
- Identification of critical control points (CCP) through the methodology of the decision tree.
- Description of procedures for the periodic review of CCP.
- Methods for monitoring critical control points.
- Determination of corrective actions.
- Writing of self-control plan and its operating procedures as per European and regional legislation.
- Definition of registration documents.
- Microbiological control plan (when applicable).