- Food & Beverage
As a result of the the HACCP-concept (Hazard Analysis Critical Control Point) was developed.
Ensuring a high level of hygiene throughout the entire operating period is a considerable challenge that requires systematic identification and elimination of hygiene risks.
As a result of continuously growing hygiene awareness and increasingly strict legal requirements, the implementation of HACCP principles in the planning and operation of food facilities is becoming increasingly important. Since 2006, companies producing, processing or distributing food are even obliged to apply the HACCP concept according to EU law (Regulation (EC) No. 852/2004).