The self-control manual, tailored to your business

The HACCP manual is mandatory for every business that produces, processes, serves or distributes food. It describes production flows, identifies biological, chemical, physical and allergen hazards at each step, and defines how to keep them under control.

It's not a form to download and sign: it's a living tool that evolves with products, suppliers, premises and staff.

• EC Reg. 852/2004 on food hygiene — mandatory EU baseline.
• D.Lgs. 193/2007 Italian transposition.
• EU Reg. 178/2002 on traceability.
• EU Reg. 1169/2011 on allergens and labelling.
• Voluntary standards: IFS, BRC, ISO 22000, FSSC 22000.

Non-compliance triggers administrative penalties from €1,000 to €30,000 and, in serious cases, business suspension.

Required by restaurants, bars, pastry shops, bakeries, gelaterias, school and corporate canteens, retail, food industry, agritourism, food trucks, dark kitchens, B&Bs serving breakfast.

When: before opening (required by SCIA), within 15 days from start of activity, and updated whenever: a strategic supplier changes, a new process is introduced, the layout is modified or key staff changes.

Free initial site visit: we map flows, premises, equipment and products. We identify real CCPs (not those copied from the bar next door).

We deliver the manual within 7 working days as paper and PDF, with: self-control plan, monitoring sheets (temperatures, cleaning, supplies), HACCP procedures, allergen management, training plan, waste plan, pest control plan integrated with our Pest Control technicians.

Included: 1 year free phone support for questions, ASL inspections, changes.