Controlled and monitored every step of the way
Our hazard analysis and critical control points (HACCP) system serves to ensure safety in the production, processing, preparation, packaging, storage and distribution of food. The work stages in all areas must be meticulously recorded, with critical points defined, inspected and clearly documented for supervisory authorities.
What our HACCP certification tells our customers
- A complete risk assessment has been carried out on our premises and critical control points have been identified.
- One or more limit values have been determined, along with a system for monitoring them.
- If the monitoring system shows that a given control point is exceeded, special corrective measures come into force.
- All plant employees who handle food have completed food hygiene training in accordance with HACCP and are incorporated into the system control mechanism.
In compliance with the applicable regulations and controls, HACCP serves to protect consumer health by preventing potential hazards in handling foodstuffs.