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During the manufacture, treatment and distribution of
foodstuffs, it is of paramount importance that risks
are eliminated which could result in illness following
their consumption.
By implementing a Hazard Analysis Critical Control
Point system, specific hazards are analysed and
evaluated during production and procedure processes,
and preventive measures are defined for counteracting
these potential risks.
The EC Directive 93/43, passed by the European Council
on 14th July 1993, sets down uniform hygiene standards
to be observed throughout Europe.
Following the implementation Directive 93/43 in
national law, plants which manufacture, treat and
distribute foodstuffs are obliged to fulfil
fundamental hygienic requirements and to enforce a
concept for identifying and evaluating potential
hazards.
What are the benefits of introducing HACCP systems?
- Improvement in foodstuff and product safety
- Systematic avoidance of errors from the
manufacturing stage until the goods are passed on to
the consumer
- Identification and assessment of weak points in
production processes and procedures
- Complaints can be accurately traced back to their
origins
- Reduction in liability risk owing to proof of
evidence of personal responsibility and obligation
to exercise due care
Basic principles which must be observed when
implementing the guidelines in your company:
- Employees must be integrated by being continually
provided with information and training
- Potential hazards must be identified at all stages
of foodstuff production, treatment and distribution
- Critical management and control points must be
assessed and defined
- Nominal and limit values must be determined
- It is necessary to establish effective safeguarding
measures for monitoring and controlling critical
management and control points
- Correction measures, a confirmation system and an
effective documentation system must be determined
You have a company which manufactures, treats or
distributes foodstuffs:
- Foodstuff industry
- Community care
- Hotels and restaurants
- Old people’s home or care institution
- Hospital
- Bakery
- Butcher
- Wholesale / retail
- Other private, communal and municipal institutes
We provide you with individual support and
assistance with
- implementing fundamental hygienic requirements
- analysing production and procedure processes
- identifying and assessing critical management and control points
- determining and carrying out an effective monitoring procedure
- creating and checking concept verification
Furthermore we offer you
- personnel training and schooling
- lectures
- hygiene and quality consultation
- company analyses
- concept creation in accordance with EEC Directive 93/43 / LMHV
- implementation and adaptation of concepts to DIN (German Industrial Standard) ISO 9000 ff.
Make use of our know-how.
Use our specialist engineers to increase your
profits.
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