The HACCP plan

We also constantly aim for quality by using amongst other things a well implemented HACCP plan.
HACCP stands for Hazard Analysis Critical Control Point and means that the food safety of consumer products is guaranteed through the control of critical points in the product handling process.

This means more specifically that a thorough inspection takes place where important factors such as temperature, hygiene, quality standards, product safety and other legal obligations are carefully recorded and followed up in our specification book.

By applying the various CCPs (Critical Control Points), every point, stage or procedure where there is a threat to the food safety can be avoided, removed or restricted to acceptable levels by means of effective and specific monitoring.