Hazard Analysys Critical Control Point management system
We have commited ourselves to a quality assurance program, HACCP. First of all to meet the requirements of our customers, and also to improve our business organization, to reduce the chance of failure and to secure the required directives.
Food is exposed to all kinds of risk. Bad products can be a risk for Public Health. Therefore, since december 1995, HACCP is a legal directive.
We use the HACCP guidelines to identify the possible risks and take consecutive steps to reduce and/or avoid these risks.
Hygiene is of great importance for us.