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 approach of identifying, assessing and managing food safety hazards that may harm the consumers. HACCP (Hazard Analysis and Critical Control Point) does not on its own make food safe. A number of prerequisite programmes such as GMP/PRP have to be complied with. Furthermore, commitment from the management as well as a 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 FSSC 22000, ISO 22000, BRC, IFS, HACCP, GMP/PRP
- Customised training courses and seminars for management, employees and HACCP team