Broccoli under the magnifying glass


Food Safety is increasingly a constant concern in the eyes of consumers and responsible entities. Areas such as hotels, cafeterias, restaurants, warehouses, crèches, homes and food industries that produce, handle, supply or distribute foodstuffs must demonstrate and document the control conditions, with an impact on Food Safety, thus ensuring the quality of food.

In order to ensure the preparation of safe food for the consumer, following the Codex Alimentarius, procedures were created based on the 7 principles of hazard analysis and critical point control (HACCP), as required by Regulation (EC) No. 852 /2004.

1 – Hazard analysis and preventive measures;

2 – Identification of critical control points;

3 – Establish critical control limits;

4 – Monitoring of PCC’s;

5 – Definition of corrective actions;

6 – Verification system;

7 – Documentary records.


Table with sausages


For a HACCP system be effective, there are several prerequisites (universal steps or procedures that control operating conditions within a food unit) that must be checked before the plan is reformulated, allowing for the production of safe food.

– Good hygiene practices;

– Installations, equipment and utensils;

– Maintenance;

– Sanitation;

– Pest control;

– Reception and training;

– Water and analytical quality control;

– Waste Management;

– Selection and evaluation of suppliers.


Table with food


Truly Nolen offers the HACCP service and advises its customers on the numerous advantages of its application:

– Customer Trust and Satisfaction with a Company that conveys credibility;

– Greater trust from customers and consumers, through the adoption of high standards of food compliance;

– Evidence of the organization’s commitment to obtaining quality and safe products for the final consumer;

– Reduction of the risk of problems related to safety, quality and legal compliance of products;

– Reduction of Operating Costs;

– Reputation/Company Image.


The system implementation process goes through the following phases:


  1. Implementation or restructuring of the HACCP system

– Survey of prerequisites;

– Identification of the stages of the process, preparation, preparation and distribution;

– Identification of CCPs and establishment of control measures;

– Development or revision of the HACCP Manual;

– Provision of registration forms.


  1. Periodic technical visits – Audits and respective reports

The audits aim to ensure the integrity of the Food Safety system, as well as correct non-compliant situations that may arise.


III. Laboratory Tests – Regulation in force

Collection of samples for laboratory tests (surfaces, handlers, food products and water when applicable) in an accredited laboratory to comply with the principles of the HACCP system.


  1. On-Job or In-Class Training – Quality and Food Safety, with a certificate of participation

– HACCP system;

– Prerequisites;

– Good hygiene practices;

– Handling of food products;

– Cross-contamination;

– Labeling;

– Allergens;

– Simulation of practical cases;

– Reinforcement of care to be taken during a pandemic.


  1. Consulting

– Provision of technical support necessary for the establishment to ensure compliance with good practices present in the HACCP system.

– Providing proposals for colorimetric tests to control the quality of frying oil and sterile packaging for the collection of control samples.

– Follow up for approval by the NCV (Veterinary Control Number).

– Monitoring of new food product development projects.




What is the HACCP system?

The Acronym HACCP stands for Hazard Analysis and Critical Control Points. This HACCP system consists of identifying hazards related to food safety for the consumer that may occur along the food processing chain, assessing these hazards and establishing control measures.
It is a preventive food control system whose objective is to guarantee food safety.

Which companies should have the HACCP system in place?

All companies that handle foodstuffs must have the HACCP system implemented and maintained, they are warehouses, cafes, restaurants, discos, bars, daycare centers, homes and food industries.

How important is it to implement the HACCP system?

- The HACCP system ensures companies greater satisfaction, trust and security for customers and consumers;
- Team commitment;
- Reduction of the risk of problems related to safety, quality and legal compliance of products;
- Reduction of operating costs;
- Reputation/Company Image.

What does Truly Nolen's HACCP service include?

Truly Nolen's HACCP service provides customers with follow-up processes, not just a service, but a process over time, always with a view to continuous improvement of the establishments and their teams. This process includes the HACCP Manual, signage, team training, audits, consultancy in food safety and the collection of samples for laboratory tests, in a certified laboratory.

What are the factors that can lead to foodborne illnesses? How to prevent?

The most common foodborne illnesses are caused by microorganisms, especially bacteria and/or their toxins, called food poisoning and infections.
The factors that most contribute to foodborne illnesses are inadequate food storage time/temperature binomial, cross-contamination (contamination of food by direct or indirect contact with another food, equipment or work surface, including hands), contamination of food by infected handlers, inadequate heat treatment and consumption of contaminated raw ingredients.
How to prevent:
- Care when shopping and receiving goods.
- Care in the storage of food products.
- Keep food at safe temperatures.
- Attention to personal hygiene and the cleaning of surfaces, utensils and equipment when preparing food.
- Separate raw food from cooked food.
- Prepare food well, temperature above 70°C.
- Check/sanitize the packaging of food products.