- 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.