UNI 10854 1999

Agricultural and food industry – Guidelines to design and apply a system for the prevention of hazards based on the HACCP method

Reference market

• Companies which provide meal production and supply services, also as auxiliary service to the main ones provided by an organisation.

Reasons and benefits

• Additional guarantee to clients, guests and relatives concerning compliance with good hygiene practices in relation to food preparation and catering in general.

Main aspects

• The Standard defines the steps to be followed to develop and manage an HACCP system in line with what is established in the Codex Alimentarius (5 preliminary steps and 7 principles).
• It also defines simple management system elements in order to guarantee control of the hygiene management system.