KEYFOOD HACCP to support monitoring of food hygiene standards

KEYFOOD HACCP is the solution created by DBF Qualité. Software for monitoring food hygiene measures and HACCP standards, for all players in the food sector. HACCP standards have revolutionized the agri-food industry by standardizing hygiene measures. Today, the food sector must adapt to changes, including the digitization of the economy.

A solution to monitor food hygiene standards

DBF Qualité has been offering expertise in hygiene and food safety for more than 14 years. Services to the actors of food and gastronomy. The company provides various services to 1800 professionals in the food sector within the framework of the regulations in force; such as the establishment of regulatory training; the implementation of a Health Control Plan; the creation of a health approval file; compliance audits, expertise and diagnoses.

Today DBF Quality offers in addition to its services, a software to monitor hygiene measures and sanitary standards HACCP named KEYFOOD HACCP. Pre-installed on a tablet, the software can verify the tracking and proper application of sanitary procedures. The software is intended to be as adaptive as possible, as it is aimed at all professionals in the food sector. Restaurateurs, caterers, large and medium-sized areas or food industries, all can use the KEYFOOD HACCP solution to speed up and improve their monitoring of health standards.

The space conquest at the origin of international standards

HACCP standards are hygiene standards originally created to ensure the safety of astronauts’ food during the space conquest in the 1960s in the United States. Following the success of the procedures put in place, the FDA (Food and Drug Administration) decided to adapt it and apply it to the canning industry first, and then extend it to all food sectors. These standards will also be studied by the World Health Organization and then incorporated into their entirety in the Codex Alimentarius, which brings together all international food standards.

The HACCP method is based on 7 main principles.

  1. Conduct hazard analysis at all stages of product production or recipe preparation.
  2. Determine critical areas to be controlled (CCP) to prevent a food safety hazard. This can be used to eradicate it or reduce it to an acceptable level.
  3. Set the critical limits for each PCP.
  4. Establish a monitoring system to control and control critical points.
  5. Define corrective measures to be taken when a PPC is not under control.
  6. Put in place verification procedures to ensure that the HACCP system works.
  7. Create a file containing all documents relating to the effective implementation of HACCP.

Digital solutions are multiplying in the agri-food sector, lNgtime away from the digitalization of industries and companies. Connected agriculture; application to order groceries; digitalization of the purchasing process or uberization of service are for example ways que some players in the sector appreciate it. The agri-food industry must quickly adapt to changes as it constantly sees new trends, or new competitors offering services more in line with consumer practices and expectations.

With these new methods, the collection of information makes it possible to increase the performance of services and products as in all other sectors, but also to access greater transparency and security, which is essential in the food industry.

Sources:

KEYFOOD HACCP press release

Pole-valorial-colloque.fr

HACCP-guide

Abonnez-vous à la Newsletter