HACCP concept

Several years ago TEEKANNE responded to EU Directive 93/43/EEC of 14.6.1993 on food hygiene and the German Food Hygiene Regulation of 5.8.1997 by integrating an HACCP (Hazard Analysis Critical Control Point) concept in our existing quality management system. Meanwhile, we have conducted HACCP studies for all major processes. These studies are designed to identify points within our processing sequences that could affect product quality and to ensure they don't lead to impaired quality. We introduced safeguards wherever necessary, and regular internal and external audits check that these modifications are really implemented.