HACCP

Hygiene strategies protect against risks

TÃœV Rheinland Group offers certication of the hygiene management system HACCP to both companies that manufacture, process and sell food and their suppliers. This system, which is based on internationally recognized standards, designates a specific food monitoring procedure. The aim is to detect and eliminate errors which may present a health risk to the consumer at an early stage. The prerequisite is a hygiene concept that already functions and which ensures implementation of and adherence to fundamental hygiene measures, including structural and technical facilities.

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