HACCP

HACCP means that all actions in a company with regard to the product are checked for possible food safety and health risks for the consumer. In many countries around the world, food safety and security legislation requires that "HACCP" be implemented by any company or organization in the food industry, regardless of whether the organization is private or public law and regardless of profitability.

According to the Nr. 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs, all food businesses in the European Union must implement HACCP.

HACCP in practice

If there is a specific, critical risk, a critical point is referred to at that point in the company (Critical Control Point). In this case a control measure is drawn up. In this way the chance that the risk can occur is kept as small as possible. All actions listed must be recorded as proof that HACCP has been performed.

HACCP certification

It is of course checked whether the HACCP system has been properly implemented and works as intended. Only then is the HACCP system fully operational. It is important that the system is maintained. Verduijn's Fine Biscuits therefore regularly performs internal audits. The certifying body and the food and commodity authority also conduct periodic audits for verification.

A certificate subject to change

The HACCP plan is not a one-off, but needs to be constantly adjusted. The composition of a product may change, the production process may change, or other changes may occur that are related to ensuring hygiene. All possible reasons to keep the HACCP plan up-to-date.

Contact This email address is being protected from spambots. You need JavaScript enabled to view it. if you want to receive a copy of our HACCP certificate.