In-house control programs

In-house control refers to a system which is used by a food operator to confirm food safety and compliance with the food safety regulations.

In addition to risk assessment, in-house control program includes description of practices regarding for example hygiene, maintenance of premises and devices, cleaning, work instructions, raw material monitoring, storage and temperature control.

Building an in-house control program includes e.g. choosing sufficient measures and compiling instructions to ensure good hygiene to enhance food safety. Documentation is an important part of an in-house control plan. Documentation must be verified regularly.

Are you planning an in-house control program? The experts of Linnunmaa can help to compile the program and support in regard to special features of in-house control such as organic production.

 

HACCP programs and flow diagrams

Risk assessment is an important part of an in-house program. HACCP (Hazard Analysis and Critical Control Points) is a systematic method for assessing food safety hazards and risks. It is designed for operators that produce, process or distribute foods of contact materials. HACCP also helps recognizing critical control points and control methods in processes.

Recent changes in food safety standards have set requirements to complete HACCP with TACCP (Threats Analysis and Critical Control Points) and VACCP (Vulnerabilities Analysis and Critical Control Points). The operators in food chain need to assess risks concerning intentional adulteration or vandalism.

In addition to building such program, Linnunmaa helps to update in-house control programs and risk assessments when production changes or new products are launched.

 

Labelling

Food packaging is essential and needs to provide correct information according to food labelling regulation. Inadequate food labelling can misinform consumers and cause serious health risks for example to allergic persons. Faulty labelling can lead to recall of the products. Linnunmaa can help with food labelling according to the European and national legislation.

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