Hygiene measures - HACCP concept for food producers
Hygiene measures - In each operation, the staff has now been trained to wash their hands and disinfect regularly. Disinfection is possible at various points in the respective facilities and has become a basic requirement.
The topic of hygiene will certainly remain a central issue. In general, there is currently an increased use of disinfectants. For this reason, food producers in particular should use an appropriate HACCP concept to prevent the possible risks of product contamination. It is therefore particularly important for food producers to deal with this issue in a timely and sustainable manner.
GBA Group can help you to check all the key components of an HACCP concept and control system, and carry out analyses for possible residues. We are happy to advise you. Please contact us at:
phone: +49 (0)40 797172-0 e-mail: firstname.lastname@example.org
Residues of certain disinfectants are regulated under food law in EU Pesticide Regulation No. 396/2005: https://eur-lex.europa.eu/legal-content/DE/ALL/?uri=CELEX%3A32005R0396