Food safety measures

The GŁnaydin Group's food safety and consumer protection concept is a comprehensive system based on critical control points in the process chain.

The seven guiding principles of the system are:

  • Risk analysis
  • Identification of critical control points (CCP)
  • Setting of limit values
  • Definition of a CCP monitoring system
  • Determination of corrective measures for CCP that are “not under control”
  • Determination of verification procedures
  • Introduction of a documentation system that comprises all procedures and records and conforms to HACCP principles and their application