HACCP – Food and storage safety

All companies within the food sector are under the obligation to conduct food safety control. Both customers and authorities demand that this control is based on correct use of the HACCP principles, which are a systematic method of identifying, assessing and managing risk factors that may harm the consumers. HACCP (Hazard Analysis and Critical Control Point) does not on its own make food safe. A number of basic programmes such as GMP/PRP have to be complied with. Furthermore, commitment and obligation from the management as well as an actual management system are also necessary to conduct activities that are important to food safety.

How can the Danish Technological Institute help you?

• Consultancy, training and sparring on ISO 22000, BRC, IFS, HACCP, GMP/PRP, self-regulation
• Customised courses and seminars for management, employees and HACCP team
• Pre-examination, structure, checks and optimisation of the management systems of food safety