Certify the HACCP system of your companyThe IMC standard for food hygiene and sanitary safety is created according to the Codex Alimentarius high levels standards. The method adopted to develop the HACCP management system (Hazard Analysis and Critical Control Point) has been chosen also as a reference by the European Parliament in its own regulations about food hygiene (art.5 of the EC Regulation n. 852/2004).
Food hygienic and sanitary safety represents a global value and a deep responsibility for people, communities, institutions and governments from all over the world, the HACCP system is an instrument to help the food sector operators to obtain an higher level of food safety and, for that reason, it is adopted internationally by the operators of the food sector to control food products hazards.
The HACCP standard intent is to give an instrument for the correct hygiene and sanitary management to companies and, through its certification, to ensure the proper application of a good system of risks analysis and prevention to customers and markets.
IMC Guidelines for the HACCP certification in different sectors
Agricultures, AgroFood, Restaurants, Hospitality and TourismThe IMC conformity certification of the HACCP system for companies has been created according to a standard and specific sector Guide Lines for companies that operate in the agricultural, food, restaurants and hospitality sectors. The standard and the Guide Lines can be applied to the following activities:
- food production and processing
- food marketing
- storage and distribution of food
- retail and wholesale food
- preparation and food serving, even on vehicles such as ships and trains
- primary agricultural production and related activities in transport, storage, packaging and post-production treatments