Bacteria…

…invisible to the human eye, but in huge numbers in our food. They may be harmful or even hazardous for the human organism if consumed in large quantities. The intention is to avoid any potential health risk to the consumer.

Therefore, you have to bring great efforts to prevent serious health damages to the consumer, such as food poisoning, food intoxication or infection.

We help you to take effective measures and apply concepts for workplace hygiene and food safety:

  • Preventive risk analysis
  • Implementation and utilisation of the HACCP System
  • Quality assurance and hygiene monitoring
  • Traceability of food items

Basic modules for workplace hygiene and food safety:

  • GMP (Good Manufacturing Practice)
  • SOPs (Standard Operation Procedures)
  • WIs (Working Instructions)

 

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