Phone: +49 37381-694-400

haccpFig.: HACCP-conceptH AZARD = hazards to consumer's health
A NALYSIS = analysis of hazards
C RITICAL = crucial for the control
C ONTROL = control, monitoring of the conditions
P OINTS = points in the process

Our guiding principle:
The identification & analysis of hazards, the definition of critical control points, outlining remedial measures as well as drawing-up report & protocols are counted among the most vital control criteria in our company.



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