Self-control systems and HACCP




Self-control systems and HACCP

The obligation of self-control (self-control) is one of the fundamental principles of Swiss legislation on foodstuffs. It applies to anyone who produces, processes, distributes, imports or exports foodstuffs, additives and utility articles (eg. Toys, cosmetics, clothing and jewelry).
As part of its activities, the Head of the Company must provide for all levels of production, processing and distribution to the legal requirements placed on food and objects of use are respected, in particular as regards the protection of health, protection from deception and observance of the principles of hygiene in contact with foodstuffs and everyday objects. The manager has to analyze or to analyze the goods according to the rules of good manufacturing practice.


Section 1, Art. 49 of the Ordinance on Foodstuffs and utility articles defining the principles of self-regulation, and refers to the application of procedures based on the principles of HACCP (Art. 51). They 'good to clarify that self-control and the HACCP system are not synonymous terms. The concept of self-control has a broader scope that descends from the Operator's Empowerment  food (OSA) on hygiene and food safety, and corresponds to the obligation under control of its activities (production and commercial).
Self-control is mandatory for all operators at all levels are involved in the food chain. The HACCP (Hazard analysis and critical control points) is instead a system that allows you to apply self-control in a rational and organized.
The HACCP system is an instrument aimed at helping operators to achieve a higher level of food security.
The principles underlying the development of a HACCP plan are 7:
1. Identify any hazards to prevent, eliminate or reduce
2. Identify the critical control points (CCP - Critical Control Points) in the phases in which it is possible to prevent, eliminate or reduce a risk
3. Establish, for these critical control points, critical limits which separate acceptability from unacceptability
4. Establish and implement effective monitoring procedures at critical control points
5. Establish corrective actions when a critical point is not under control (violating the critical limits established)
6. Establish procedures to be applied regularly to verify the effective functioning of the measures taken
7. Prepare documents and records commensurate with the nature and size of the food.I principi su cui si basa l’elaborazione di un piano HACCP sono 7:
The first encoding rules about HACCP in Europe dates back to 1993 with the Directive 43/93 / EEC. This legislation was subsequently replaced by the European Union with EC Regulation 178/2002 and EC Regulation 852/2004.


In Switzerland, self-control has become compulsory from January 2006 (with the entry into force of Regulation 852/2004).

As part of a food business, the head of the self-control plan Shall prepare and implement the plan with the active participation of the management and staff with, where appropriate, of a technical and scientific support outside.
The plan must be applicable and applied, Aimed at Preventing the causes for non-compliance before they occur and must Shops provide for appropriate corrective actions to minimize risks as when, despite the application of preventive Measures, there Should be a non-conformity.
The main objective is to Establish a documented system with the firm is portatili Which Demonstrate That it has worked to minimize the risk.
However, in some cases as in small businesses, the implementation of HACCP can be complex.
The control plan must obviously be commensurate with its size and the actual business reality, and in small companies Therefore there can be simplifications.
Nevertheless, it is still Necessary That the proper establishment and implementation of procedures, albeit simplified, Allowing part of the business process, control and effective management of hazards.
To facilitate the adoption of adequate levels of self-control are made available Manuals of Good Hygienic Practices (GHP Good Hygiene Practice or) make up only of guidance documents and can be used as a guide to implement Their Own System "custom" of self- control.


Biologicall, as part of the Independent Monitoring and HACCP, can support your Company to:

  • • Preparation of manuals and plans of self-control (first draft and update) - HACCP for all the companies in the field of foodstuffs and objects of use:
    • Food production and / or trade in general;
    • Bar, Pastries, Ice Cream, Restaurant, Catering, schools, public and private institutions (eg. Elderly homes);
    • Companies with warehouse logistics and / or transport food), etc .;
    • Specific training to managers and operators in the field of hygiene – HACCP.


  • • Specifications
    • Support for the resolution of non-compliance within or in the case of Notification of a challenge by the Authority.
    • Support for notifications and / or requests for authorization in the field of Foodstuffs and Objects of Use.
    • Preparation and verification of compliance label foods, special foods, cosmetics (see also "Check characterization")
    • Preparation of Product technical specifications
    • Nutritional tables (verification and preparation)
    • Shelf-life foods (determination)
    • Product traceability
    • Internal audits and at suppliers.
    • Regulatory Updates
    • Training and update on relevant legislation and hygiene
    • Provision of information leaflets to workers;
    • Staff training for companies who want to have their own internal figures with tasks of managers at various levels;
    • Assistance in case of selection interviews of candidates to evaluate specific skills
Please contact us for more information or a quote!