HACCP is based on the monitoring of food “processing” points where there is a danger of contamination, whether biological, chemical or physical. It is systematically scientifically based and its aim is to. It is systematically based on science and its purpose is to identify and analyse hazards and to develop systems to control them (in the sense of “regulation“).
Those who work in the food sector must comply with precise rules. The preparation and serving of food and drink must take place in a hygienic and safe environment, eliminating the risk of contamination, starting with the design of the working environment and the choice of equipment used.
The subject matter is regulated at European level and in Italy by Legislative Decree 193/07.
protocol (Hazard-Analysis and Control of Critical Points) to analyse risks and control critical points. Lighting also falls within the scope of HACCP. IFS Food certification is often a requirement for food suppliers. The HACCP and IFS requirements not only apply to production processes, but also to suppliers of equipment, machines or packaging materials.
“minimising the risk of contamination means guaranteeing the customer a safe product”.
Minimising the risk of contamination and guaranteeing the customer a ‘safe’ product is just as important in production, as is the early detection and containment of potential residues and inedible splinters. Appropriate lighting provides better colour rendering and ensures correct visual inspection of food.
Moreover, the practice of sanitising production equipment to avoid contamination by bacteria or viruses is a well-established standard, especially if carried out in properly lit environments.
in correctly lit environments. The right lighting during storage is as important as the temperature and humidity conditions to be established and maintained.
Planning and controlling the lighting system helps to reduce exposure to risks, progressively improves workmanship standards and above all makes production processes easier, to meet the expectations of increasingly demanding consumers.
Throughout the modern food supply chain, lighting represents an element to be considered not only as strategic, but as structural.