Legislation and the very own quality demands require supervision of the food safety. Everyone working professionally with foodstuffs needs a supervision system. This is the HACCP (Hazard Analysis Critical Control Point) system.
The last few years I have been working out HACCP concepts, making risk analyses and introducing the control measures of CCP intensively. It is an important task to integrate these HACCP concepts into existing or under-construction quality management systems especially in medium-sized and small enterprises.

 
 
 
 
 
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