Maurilait’s chosen approach when it comes to sanitary control lies on the HACCP (Hazard Analysis Critical Control Point) principles.
Maurilait is HACCP certified since 1998 by the British prestigious institution of dietary research, Campden and Chorleywood
This method has made possible the realisation of the company’s sanitary security goals concerning finished products.
This consists of the implementation, first of all, of good practices or of prerequisites in order to guarantee both the security and the sanitary conditions of food products. It’s an essential condition for the efficiency of the HACCP plan afterwards described.
An analysis of the dangers has been carried out, leading to a series of decisive points that have to be checked and that allow the control of the products’ security and the linked control measures.