The Hazard Analysis of Critical Control Points is the fundamental discipline of all food processing. Our competent HACCP team representing multidisciplinary skills has systematically analyzed all processes and identified oPRP’s (operational PreRequisite Program) and ​CCP’s (Critical Control Points). Both new and existing processes will be reviewed to ensure continuous improvement and utilization of the most updated preventative measures to avoid physical, chemical, and microbiological contamination.

The design of our production sites with a separate production room for each process equipment builds the basis for our well implemented allergen management system. All products are labelled with specific content of allergen and this is mirrored at boards outside the production room. Our internal hygiene regulation is centered around the need for separation including frequent change of clothes, hygiene sluices etc. Finally, cleaning procedures are in place to eliminate the risk of carry-over/cross contamination including ATP-tests of surfaces after wet-cleaning.

An advanced digital system with employee specific tablets ensures documentation of all preparational and production steps and allows for continuous process control and end-to-end traceability in compliance with current food standards and regulations. This documentation includes photos of all items identified as oPRP’s and CCPs and verification of wet-cleaning of critical cleaning points with ATP.