HACCP - food
HACCP (Hazard Analysis and Critical Control Points) is a risk management concept and provides a tool for use in the quality and safety management system of companies in the food industry. The system relates to the production process. HACCP is described in the FAO/ WHO Codex Alimentarius and is a risk control instrument that is in worldwide use. Synergies often go unused, particularly in combinations to satisfy standards with an ISO standard.
Corresponding HACCP specific standards exist for certain areas:
- Laundry for food companies: ÖNORM EN 14065:2003 textiles processed in laundries – organic inspections
- Food packaging: ÖNORM EN 15593: 2008 Hygiene management in the production of food packaging
- Machines for the production of foods: EN ISO 14159:2004 Hygiene requirements on the design of machines
TÜV AUSTRIA can offer a series of combined tests in the food sector. One frequently used option is the combination of ISO standards (ISO 9001 or ISO 14001) and HACCP. This service is offered by TÜV AUSTRIA in the corresponding countries in German, English, Romanian, Croatian, Italian, Persian, Greek and Turkish.