Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food.
A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards. Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.
Proposed by the Codex Alimentarius Commission for the food industry in general, and meat, poultry, and seafood industry in particular, it has been adopted by some 150 countries.
This certificate is given considered obligatory by law for every employees, corporate executive included.
There are fines until €6.000 without the HACCP.
With our body you can study and do the exam with a completely online process.
This certificate is valid in Italy and Europe like specified in two TAR (regional administrative court) sentences shown below:
Ai sensi del D.Lgs 193/2007, del Regolamento Europeo (CE) 852/2004, Sentenza del TAR Campania – Napoli n. 209/2012.
Ordinanza del TAR Lazio – Roma n. 1179/2010, Ordinanza del Consiglio di Stato n. 4290/2010.
Risk Category Hour Price
1 B 8 35 €
2 A 12 35 €
3 A 12 40 €
Update risk 1 (cat.B) 6 35 €
Update risk 2 (cat.A) 6 35 €
Update risk 3 (cat.A) 6 40 €
Expiry date of your certificate here.
Corporate executives have to obtain, by law, the risk 3 (categ. A)
The employees can chose any risk.
Risk 1 (cat.B) is recommended for: promoters, assistants, etc…
Risk 2 (cat.A) is recommended for: waiters, barmen, canteen attendants, etc…
Risk 3 (cat.A) is recommended for: corporate executives, chefs, barmen, canteen attendants, etc…