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Bet on an APPCC with guarantees and a comprehensive service

  • Abson provides food industry companies with specialized advice to ensure regulatory compliance, optimize processes and improve profitability



The Hazard Analysis and Critical Control Point System (APPCC) for the food industry is a set of procedures, developed and implemented on a permanent basis to assess specific risks throughout the food chain and to establish control and preventive systems aimed at achieving food safety.

From farming to livestock to final consumption of the product, there is a physical, chemical and/or microbiological risk that may jeopardize product safety. For this reason, European and Spanish legislation (Regulation 852/2004, Regulation 178/2002, Law 17/2011 on Food Safety and Nutrition) obliges food industry operators to have an APPCC system in place, which ensures the safety of products they manufacture, transport, store, distribute and/or market.

It should be borne in mind that a food may cause a public health problem to the population, it may be frozen at customs on an export or at the point of sale by the competent authority. All of this can lead to serious legal, public image problems… and direct economic losses for the industry itself.

Abson provides food safety solutions and APPCC systems for food industry companies, who are responsible for food safety from the start of the process until they reach the end consumer.

Abson implements APPCC systems in food industry companies through personalized services. Thanks to them, food companies can demonstrate that all production processes are the most suitable and ensure food security, i.e. food quality and safety.

In addition, Abson professionals can offer valuable advice helps the food industry company achieve an optimization of procedures and methodologies, as well as inclusion of improvements… which leads to improved efficiency and is economically profitable (while meeting legal requirements).

Bet on an APPCC consultancy with guarantees and a comprehensive service.

Advantages of an APPCC in the food industry

1- Regulatory compliance. The APPCC system in the food industry is mandatory. Possibility of sanctions.

2- The APPCC system in the food industry is the basis for specific quality certifications such as ISO 22000, BRC or IFS.

3- Guarantee of safe products and maximum quality. Food safety is ensured. Generate trust between customers, whether these finals or other companies (hostelry, industry, communities…).

4- Promotes process optimization and efficient use of resources. Improved profitability.

AppCC advantages managed by Abson:

Count on your own department of quality and food hygiene without fixed labor costs and a department with professionals trained in different disciplines (pharmaceuticals, agricultural engineers, nutritionists,..).

APPCC and food safety to ensure the company’s good running

The best method to guarantee food safety and the quality of its products and which complies with Spanish and European legislation, as mentioned above, is the hazard analysis and critical control points (APPCC) system for the food industry. This allows all production processes and processed products to be kept under control, eliminating the likelihood of food deteriorating and seriously harming the health of consumers, improving food safety conditions. In this way, Abson’s APPCC system ensures product quality, without creating any danger to customers and workers in these industries.

It also means economically profitable for the business because it avoids failures in the production process, since it improves the control of the raw material and the process of elaboration, complying with the legal regulations, avoiding sanctions against possible inspections. In the case of distribution, it is important to note that it avoids the return of goods by avoiding contamination of the products transported.

It should also be explained that before implementing the APPCC in the food industry, APPCC prerequisites should be implemented, in accordance with the Codex Alimentarius General Principles of Food Hygiene, which include employee training, infrastructure and hygienic maintenance plans for facilities, cleaning and disinfection, pest control (disinfection and deratization), water control, water control, water control, water control, , good handling, traceability, waste control and management practices, supplier control and monitoring, allergens…