HACCP

HACCP stands for Hazard Analysis and Critical Control Points and is a preventive system to warrant the safety of foods and consumers.

 

The HACCP concept demands

    • that all dangers in the area of responsibility of a company for the safety of the foods be analysed,
    • that the control points critical for food safety be determined,
    • that action thresholds be determined for the critical control points,
    • that procedures of continuous monitoring of the critical control points be introduced,
    • that corrective measures be determined for the case of deviations,
    • that the system is verified to ensure food safety suitability and
    • that all measures be documented
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The HACCP concept was first anchored in German law in the foodstuffs hygiene ordinance (Lebensmittelhygiene-Verordnung) in 1998 and entered into effect in the European Union's hygiene package in 2006.

The company BRANOpac GmbH has rendered the HACCP proof and is regularly audited in this respect.

 

You will find more information at www.branopac.com.

 

 


Your Contact Person

We would be pleased to answer your questions to the topic "HACCP".

Please contact us:

Mathias Roth

Phon: +49 64 04 91 42-612
Fax:    +49 64 04 91 42-770
E-Mail: quality.management@branopac.com