HACCP

System Requirements

Bianchi Vending Group has a certified Quality and Environmental System that establishes and maintains effective
control of all business processes that affect the quality of the final product : vending machines for drinks and snacks,
coffee machines for professional. To ensure the hygiene requirements of the finished product and deliver to the client
machines without polluting that may affect the characteristics of foodstuffs distributed, arises the need to design a self-
check based on the principles of HACCP. For this purpose, the Organization undertook the following activities preliminary
necessary to design and implement the system of self-control:

•Choice of team coordinator and allocation of responsibilities.

•Training of personnel involved on and the design of a HACCP system.
•Library documentation and information relating to: quality and internal security Procedures, Rules of practice (GMP)
already applied, Reference regulations applicable to processes, manual.
•Setting the Lay-out of production units.
•The description of flows: the entry materials to finished products,
•Verification of warehouse handling and handling entrusted in outsourcing.
•Description of the main equipment and facilities
•Identification and description of products in contact with food.
• Analysis of the possible uses of the products (if any mishandling)
•Verification Flowchart

Since February 2011, Bianchi is the only Vending Machines Manufacturer who introduce the
HACCP method in the production process.
2 Operative units in compliance with
Unit-10854:1999

Bergamo Plant - Company Headquarters

• Hot Beverage machines production plant
• R & D department
• Customer care
• 30.000 m2 – 207 employees / workers

CORSO AFRICA 9 - LOC, ZINGONIA - 24040 VERDELLINO (BG)

(Bergame)

Latina plant
• Metal components production
• Plastic parts moulding
• Production of 80% of the components assembled
• 90.000 m2 - 110 workers

VIA CIVITONA 6/8 - 04012 CISTERNA DI LATINA (LT)

Introduction of HACCP in the production
process
HACCP
Hazard Analysis & Critical Control Points
Scientific and systematic method that ensures security (food) products
during all the phases of the production process through the identification,
evaluation and control of significant hazards,

HA CCP
Hazard analysis - the process of collecting Critical Control Points - point, step or
and interpreting information which has as procedure at which it is essential for safety
its objective the identification of potentially (food product) to exercise control action to
significant hazards prevent, eliminate or reduce to an
acceptable level requirements that
product.

UNI 10854:1999 (Italian standard) – Guidelines to design and apply a system of prevention of hazards based on HACCP
method.
The system requirements reflect the principles of "Codex alimentaruis" recommended international Code of Practice
General Principles of Food Hygiene (CAC PRC a 1969 rev. 4-2003)
Product description
Vending machines and/or coffee machines contains a series of mechanical, electro-mechanical and electronic
systems which allow to dispense drinks or package foods. The external structure is designed to prevent access
of rodents and insects inside the machine. Components that come in direct contact with beverages and / or
foods are made mainly from plastic raw materials.
Hydraulic systems of the machines use also a series of components with food characteristics.
We can classify the following series of pieces in contact with food :

Class Description Example

Components / piece in plastic Group coffee, mixing bowls and fittings

Hydraulic system Pipes and gaskets in silicone, links in plastics and

components Pipes fittings and seals brass, pipes in copper.

Electromechanical components Solenoid valves, pumps, safety valves,

Boiler and resistance Boiler steel, brass, copper, polysulfone…

Various components Products canisters Hopper, boxes for products, funnels, pipes…

in contact with Products pipes Grinder, cups and pallets distributor

food (solid) Components in metal Container pallets, spirals…

The plastic raw materials are guaranteed by the suppliers for their food characteristics. Certificates attesting to the
suitability of raw materials in contact with food. BVG also certify compliance to national legislation and regulations and
European regulations. (See: EC Regulation No 1935/04 and DM21/03/73) concerning the suitability of the materials
used in contact with food.
.
Method and principle of management of
Food Safety .
1/ Hazard Analysis
Hazards (biological, chemical, and physical) are conditions which may pose an unacceptable health risk to the consumer. A
flow diagram of the complete process is important in conducting the hazard analysis. The significant hazards associated with
each specific step of the manufacturing process are listed. Preventive measures (temperature, cleaning plan, etc.) to control
the hazards are also listed.
2/ Identify Critical Control Points
Critical Control Points (CCP) are steps at which control can be applied and a food safety hazard can be prevented, eliminated
or reduced to acceptable levels. Examples : visual control, bagging, cleaning, special product for food use .
3/ Establish Critical Limits
All CCP's must have preventive measures which are measurable! Critical limits are the operational boundaries of the CCPs
which control the food safety hazard(s). Examples : Time limits, for stationing, AQL and incoming inspection, minimum stock.
4/ Monitor the CCP's
Monitoring is a planned sequence of measurements or observations to ensure the product or process is in control (critical
limits are being met). It allows processors to assess trends before a loss of control occurs. Adjustments can be made while
continuing the process.
5/ Establish Corrective Action
HACCP is intended to prevent product or process deviations. However, should loss of control occur, there must be definite
steps in place for disposition of the product and for correction of the process.
6/ Verification
Verification has several steps. The scientific or technical validity of the hazard analysis and the adequacy of the CCP's should
be documented. Verification of the effectiveness of the HACCP plan is also necessary. The system should be subject to
periodic revalidation using independent audits or other verification procedures – resumed in The HACCP Manual.
7/ Record Keeping
The HACCP system requires the preparation and maintenance of a written HACCP Control Plan together with other
documentation. This must include all records generated during the monitoring of each CCP and notations of corrective
actions taken.
Hazard analisis
Risk assesment
Examples of Hazards in food industry

Examples of risks that may contaminate the parts in contact with food products in an industry:

Physical Hazards:
- The dust, the micro particles moved during the transport and / or storage,
- Shavings, filings and the buckles of usinage.-
- Burr and the fragments of transformation and / or molding.
- Accidental intrusion of parts such as screws, nuts etc., wooden shavings, paper, etc.

Chemical Hazards :
Some chemicals products are used in the production process :
- Products for cleaning and maintenance of molds.
- Products for lubrication of the electromechanical : bearing, bushing , mobile joints. The grease used is
compatible with foods products
- Products for clieaning inside and outside of the machine (mainly with denatured alcohol)

All chemical products are in compliance with food products.

Packaging, protection, entry control, cleanup plan, use of food standards are all preventive
actions implemented in the HACCP
 FAQ - HACCP

Why HACCP? Recently there is renewed interest in consumer-related safety and food quality. HACCP
offers continuous and systematic approaches to assure food safety. The industry also, will do well to adopt
HACCP approaches to food safety whether even if it is not required.

Why the UNI 10845:1999 standard? The system fits in well with quality and management techniques. It
is especially compatible with the ISO 9001:2008 quality assurance system.
In this environment, manufacturers are assured of receiving quality products matching their specifications.
There is little need for special receiving tests and usually time does not allow for extensive quality tests.

What is the EN ISO 22000:2005 standard? ( European standard ) Requirements for any company
working in the food chain. Is racomanded and apply when the companies are inside in a food chain.

HACCP – Is a System Certification, does not concern the product.

Download the certificate on our Website : www.bianchivending.com