Food safety
Consumers want safe products. To meet this request, a constant focus on all your processes to the fi nished product is essential. It is about preventing problems before they occur and to avoid costly testing or launching of unsafe products.
Improved hygiene for less money
Our work with food safety begins on the slaughter line and continues through the cutting, boning and processing
departments:
Cleaning
- Cleaning inspection using photo documentation
- Defi ning critical points – elaboration of checklists
- Upgrading technical staff including customized training material
- Specifi cation of requirements matching legislation and ambitions
- Designing system and selection of processes and equipment
- Implementation
- Auditing traceability systems, forward and backward tracking
- Predicting product safety for new products
- Defining maximum safe shelf-life from hurdles, process and storage conditions
- Reducing cross-contamination
- Optimizing processes and equipment
- Evaluation of equipment before investing
- Using quality control results to improve hygiene
- Verifi cation of the chilling chain
- Selection of decontamination system
- Designing decontamination system for specific use
