| Food and Surface Analysis (HACCP) | | |
| | Food and Surface Testing for HACCP | |
What Is HACCP and Food
Safety The HACCP system (an acronym for Hazard Analysis and Critical Control Points) is an international food safety self-monitoring protocol that is legally mandatory for all food business operators (FBOs). Introduced in Europe by EC Regulation 852/2004, this food safety management system was created with the goal of identifying, assessing, and preventing potential hazards that could compromise consumer health during the production, processing, packaging, and distribution of food.
Unlike traditional checks on finished products, the HACCP approach is preventive: it aims to address biological, chemical, and physical risks at their source. | Critical Control Points (CCPs)
The core of the system lies in identifying Critical Control Points (CCPs). These are specific stages of the production process (such as cooking, rapid cooling, or cold storage) where continuous monitoring can be applied to eliminate or reduce a hazard to food safety and hygiene to acceptable levels. | | Laboratory Analyses to Support the HACCP
Plan To ensure that the self-monitoring manual is effective and compliant with current regulations, the system must be supplemented with specific chemical and microbiological analyses. These laboratory tests serve to validate and verify the procedures adopted by the company.
The main analyses supporting food safety include:- Microbiological Analysis of Surfaces (Environmental Swabs): Essential for verifying the effectiveness of sanitation procedures. Testing for bacterial counts, yeasts, molds, or specific pathogens (such as Listeria monocytogenes and Salmonella) helps prevent cross-contamination between environments and products.
- Chemical and Microbiological Analysis of Products: This ensures that food is free of pathogens or toxins and complies with legal requirements for marketing.
- Testing for Contaminants and Pesticide Residues: Essential monitoring to rule out the presence of heavy metals, mycotoxins, or chemical residues derived from raw materials or agricultural processes.
- Nutritional Quality Analysis (Labeling): Indispensable for determining the exact composition of the food (proteins, fats, carbohydrates, fiber, and energy value) and for preparing nutrition labels in compliance with EU Regulation 1169/2011.
- Allergen Analysis: Rigorous testing to detect the accidental presence of substances that can trigger allergic reactions, thereby protecting the health of sensitive consumers.
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Why Invest in Periodic Testing?
Conducting regular testing is not only a regulatory requirement to avoid penalties but also serves as a guarantee of quality for the end consumer. An HACCP system supported by reliable scientific data reduces the risk of product recalls, protects the brand’s reputation, and ensures maximum food safety throughout the entire supply chain.
Our laboratory is accredited for surface and food testing and is included in the Tuscany regional list of laboratories authorized to conduct analyses as part of the food industry’s self-monitoring procedures. This accreditation is granted in accordance with Regional Law No. 9 of March 9, 2006 (as amended), which governs the suitability of facilities to support food businesses in compliance with hygiene and safety standards. Inclusion on this list guarantees that the test reports issued by our facility are fully valid for the purpose of verifying the HACCP Plan during inspections by regulatory agencies (ASL, NAS). | | | Today we will be open until 5:00 p.m. Our regular hours of operation are: Monday through Thursday from 8:30 a.m. to 5:00 p.m. and Friday from 8:30 a.m. to 1:00 p.m.; the laboratory is closed on Saturdays and Sundays. | | |  |  |  | | |
| ACCREDIA-Accredited Laboratory |
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