Food safety
Our answer to a controversial issue
This includes numerous laws and EU ordinances. The objective is to re-establish an increased level of trust the consumers have in the products of the nutrition industry and maintain it.
The basis of all existing standards forms a quality management system based on a HACCP concept (Hazard Analysis and Critical Control Points). This includes:
- performing a risk analysis
- identifying critical control points (CCP)
- specifying limits
- installing a monitoring system (monitoring of the CCP)
- determining corrective measures
- defining verification procedures, and
- introducing documentation.
We are the partner who knows all of the important standards of the foodstuffs industry and who knows its way around in the risk analysis, evaluation and guiding the implementation of the HACCP concept. The qualifications of our auditors correspond to the job descriptions in the foodstuffs industry: Graduate engineer of agriculture, graduate engineer of the nutrition industry, and graduate engineer of foodstuffs technology.
