HACCP is a self-control system recognized worldwidethat every operator in the food production sector shall implement in order to evaluate risks and determine measures to prevent health and sanitary problems from arising.
Before the adoption of the HACCP system, the controls were carried out downstream from the production process, with salubrity analyses only made on the finished products ready for being sold to consumers. Conversely, the self-control system aims at evaluating the risks that might affect the security of the food in every step of the production cycle, thus implementing preventive measures aiming at solving the problem.
The Menikini machines, put to the test to evaluate the effectiveness of steam in damping fungi and bacteria, have been proved to be more and more effective, amply within the parameters specified by the European standards related to chemical and antiseptic disinfectants.
