HACCP concepts for the food industry
HACCP – Hazard Analysis and Critical Control Points. This concept is a self-check system for detecting and controlling health risks in food production.
An HACCP concept is the core element of a management system for safe products and processes. Its application is intended to ensure food safety at all stages of the production and sales chain. The aim is to prevent health risks to consumers.
According to Regulation (EC) 852/2004, the application of an HACCP concept is mandatory for all companies involved in the production, processing or sale of foods.
We create your individual HACCP concept
An HACCP concept must fit the respective company. It has to pick up on the individual product and process risks in detail and evaluate them in a risk-oriented manner. Each HACCP concept therefore follows individual issues and guidelines. Together with you, our experts use this to develop the right solution for your company.
Our range of services:
- Development of the HACCP concept under consideration of the company-specific IFS, BRC or FSSC 22000 standards
- Support in creating and optimising all relevant contents and documents as per the Codex Alimentarius
- Risk assessment by our specialists
- Inspection of your company
- Accompaniment of the verification process
Your contact to our experts for food safety
- Sinah Buhrtz
- +49 2505 89-733
- sinah.buhrtz@wessling.de
„Danger recognised, danger averted! Together, we will design your customised HACCP concept to ensure the highest possible level of food safety.“
