| Risk and cost management. |
Consumers insist on safety and quality.
Anyone producing and/or marketing food products must avoid risks.
The key words in this connection are: due care and product liability.
Defects cost money! Hardly any company can say precisely how much. Of course, prevention is not free of charge either, but it costs far less than emergency measures to remedy acute damage and protect a producer's image. |
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identify defects and optimize processes |
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determine what checks should be carried out by whom at what stage in the process to prevent defects |
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indicate the production deficiencies that lead to product reworking or rejection |
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reduce costs caused by defects |
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analyse processes to reduce quality expenses |
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distinguish between essential and non-essential tests |
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provide support on the route from damage limitation exercises to a zero-defect strategy |
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develop tailor-made prevention strategies |
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develop HACCP (hazard analysis critical control points) plans |
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ensure process-oriented quality management |
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create integrated quality management systems
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Know-how for the international food industry