HACCP- Management

HACCP Management

HACCP Management

Mitigate hazards with HACCP

The aim of the HACCP concept is toexclude possible dangers altogether or at least onto minimize an acceptable level.
The basis for the HACCP concept is a functioning hygiene management.         
As a house requires a stable foundation, flawless spatial and technical conditions of the operation are required for safe food production. Building on this, a well-functioning hygiene practice must be established in everyday operations. Only with these fundamentals is it possible to introduce an effective HACCP concept in operation. All major food safety certification standards require an established and functioning HACCP Concept.

Mitigate hazards with HACCP

The aim of the HACCP concept is to exclude possible dangers altogether or at least onto minimize an acceptable level.
The basis for the HACCP concept is a functioning hygiene management.         
As a house requires a stable foundation, flawless spatial and technical conditions of the operation are required for safe food production. Building on this, a well-functioning hygiene practice must be established in everyday operations. Only with these fundamentals is it possible to introduce an effective HACCP concept in operation. All major food safety certification standards require an established and functioning HACCP Concept.

Solution Module

HACCP Subscription with Concept
Kulinaria offers a sustainable HACCP Subscription for Restaurants and Hotels
 throughout North Rhine Westphalia.

Solution Module

HACCP Subscription with Concept
Kulinaria offers a sustainable HACCP Subscription for Restaurants and Hotels throughout North Rhine Westphalia.
     In this subscription
     the following services are included:
  • Creation HACCP Concept
  • Documentation Lists
  • Regular updates
  • Two Hygiene Audits per Year
  • Hygiene Handout
  • Digital Employee training on VO (EC) No. 852/2004 including training certificate
  • Digital follow-up instruction to Infection Protection Act

In this subscription
the following services are included:
  • Creation HACCP Concept
  • Documentation Lists
  • Regular Updates
  • Two Hygiene Audits per Year
  • Hygiene Handout
  • Digital Employee training on VO (EC) No. 852/2004 including training certificate
  • Digital follow-up Instruction to the Infection Protection Act

Optional certifications through our
Cooperation Partner TÜV Rheinland
Let your high quality and service standards be sealed!

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