HACCP
HACCP is a preventive system that must be implemented by companies themselves. By identifying the health risks in preparation and treatment processes and then making them manageable, the safety of the product is increased.
Companies engaged in the preparation, processing, handling, packaging, transport and distribution of foodstuffs must therefore identify all aspects of the production process and analyse them for hazards. This monitoring process, determined by the European Union, aims to ensure that the production process of all foodstuffs is accompanied by as little risk of contamination as possible. In concrete terms, this means that not only companies in the food industry must comply with this, but also the catering industry, catering companies, industrial kitchens, bakers, butchers, sandwich shops, etc.
Safety and hygiene are of the utmost importance in the food industry. To guarantee the safety of our food chain, a variety of European directives apply. For example, all first aid material must comply with the HACCP standard.Wouter Jacobs , CEO Detectaplast
HACCP stands for “Hazard Analysis - Critical Control Point”. It has its origin in American space travel because it is not possible there to return spoiled foodstuffs to the factory and to replace them with better products, so that the failure of a costly mission caused by food poisoning was seen as an unacceptable risk.
HACCP is not a tangible manual with instructions, but rather a system based on seven principles.
These seven principles are:
- Identification of any hazard that must be prevented, eliminated or reduced
- Establishing critical control points that can prevent, eliminate or reduce hazards
- Setting critical limit values for the critical control points in order to determine what is or is not acceptable in terms of prevention, elimination or reduction of an identified hazard
- Establishing and implementing efficient monitoring procedures for the critical control points
- Adopting corrective measures if monitoring shows that a critical control point is not fully under control
- Establishing procedures for verifying the proper functioning of the measures referred to in points 1 to 5
- Documentation adapted to the nature and size of the undertaking in order to demonstrate that the measures described in points 1 to 6 are actually applied.
Companies must apply this system to their own situation. They themselves state where and at what stage of the production and/or distribution processes risks to the health of consumers could arise. They also set out what measures are to be taken to prevent threats to consumer health, what checks are to be carried out and what the results are.
Ortho Medic Care has specialized first aid material produced to meet European BRC standards and also HACCP standards. We distribute this under the brand name Detectaplast ®.
Our detectable plasters are equipped with a metal strip under the wound pad, allowing them to be detected by metal or X-ray detectors in the production line.
In addition, they are blue, which makes them stand out visually. After all, there is almost no food that is naturally blue. Therefore, our plasters are extremely suitable for use in production environments, catering companies, the catering industry and industrial kitchens.
In addition to detectable plasters, the Detectaplast® range also includes blue dressings, burn products and first aid kits.