Food safety is not achieved through good intentions, but through systems. And a system means processes that are defined, implemented and recorded.
Preventing cross-contamination
- Separation of raw material and finished product flows.
- Separate lines and equipment for different product groups.
- Staff entry and exit hygiene procedures.
- Cleaning and disinfection plan.
Traceability
If it is not known which batch, which line and which day a product passed through, a recall cannot be carried out immediately in the event of a problem.
A simple criterion
Traceability exists if you can trace a product backwards to the supplier and forwards to the customer.
Staff and training
No matter how well a system is designed, it is the people who implement it. Regular training and audits keep the system alive.
You can visit our facilities page for details on our facility infrastructure.
Frequently Asked Questions
Are different product groups processed on the same line?
No. Separate lines and equipment are used to guard against the risk of cross-contamination.
How is traceability ensured?
Through batch/lot records, line and date information; it must be possible to trace both backwards and forwards.
How often are hygiene audits carried out?
Through regular internal audits and periodic external audits.
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