HORECA

Food is essential for life; nutrition and food safety are fundamental to the health and well-being of individuals. Protecting our health by ensuring food safety is a universally important topic, governed by legislation on a global scale. This legislation is based on the precautionary principle, proper market functioning, and an elaborate system of supply chain control.

European food legislation, rooted in the precautionary principle, guarantees a high level of health protection, proper market functioning, access to information for citizens, product traceability, prevention of communicable diseases, and a comprehensive control system throughout the supply chain.

The food sector is characterized by complex processes in the industrial domain, as well as intricate processes in the artisanal sphere that occur in laboratories and kitchens, sometimes with significant risk levels.

How we support you

It becomes essential to rely on specialists with integrated specific skills in the field, such as the ESI Team, which offers complete and continuous assistance to ensure clients’ alignment with food safety regulations and consumer health protection.

ESI’s integrated assistance combines innovative technological tools for scheduling, controls, and identified non-conformities, course completion lists, etc., along with periodic and timely technical support.

Our food safety services are diverse:

HACCP TRAINING
HACCP MANUAL CREATION AND REVIEW CAC 2020
IN-PERSON AND REMOTE INSPECTIONS AND AUDITS
SAMPLING PLAN
TRACEABILITY PLAN CREATION
ALLERGEN MANAGEMENT

Hazard analysis and critical point (HACCP)

HACCP is a preventive method initially devised by NASA to produce safe food for astronauts during space missions, later adopted by the Codex Alimentarius in 1990 and recognized by the WTO in 1995 for global dissemination. Europe was the first entity to make it mandatory through its initial directives starting from 1993. The HACCP Plan, following the analysis of hazards and risk assessment of each ingredient or raw material used to produce a food product, aims to proactively reduce the occurrence of food safety incidents more effectively. The principles of the HACCP system must be applied throughout the production chain: production, processing, and distribution of food. Implementing HACCP principles also helps promote international trade, increasing confidence in food safety. For the methodology to be successful, a multidisciplinary approach involving experts in agronomy, veterinary hygiene, production, microbiology, medicine, public health, food technology, environmental health, chemistry, and engineering is required. Built on strong foundations represented by Prerequisite Programs known as GMP (Good Management Practice) in the USA and GHP (Good Hygiene Practice) in the EU, the HACCP Plan aims to reduce or mitigate Significant Food Safety Hazards to an acceptable level, thanks to their management as Critical Control Points (CCP).

We've Simplified Every Process to Provide You with Integrated Consultancy

ESI’s Integrated Consultancy allows companies to be consistently:

COMPLIANT with all existing laws;
UP-TO-DATE on all regulatory developments;
PERFORMING well thanks to the use of an innovative management system developed by our team;

ESI’s Integrated Consultancy is a highly innovative support system for companies: our international team’s high-level expertise combines with cutting-edge technologies that allow us maximum flexibility and promptness.

ESI has developed an internal management system that, through remote technology, allows for:

Online training for owners and employees based on our clients’ time constraints;
Remote site visits;
Checklist-based reporting of training course status/update deadlines;
Immediate sending of photographic reports and non-conformity findings;