Companies at all manufacturing, processing and sales levels, i.e. from primary production to delivery to consumers, there is a duty that self-regulation is implemented and applied in their company (Art. 26 LMG). Main focus is on public health and food fraud protection as well as hygiene management of food and commodities (Art. 1 LMG).
Key prinsiples of self-regulation for food businesses are (Art. 75 LGV):
- GMP (Good Hygiene and Manufacturing Practice)
- HACCP system (Hazard Analysis and Critical Control Points)
- Sampling and analysis
- Traceability
- Crisis management (concerns withdrawal and recall)
- Documentation
Not only the law, but also customers and standards demand good implementation of self-regulation. The aim is to ensure the safety of all products in the food chain at all times.
Practical and company specific action plans for the implementation of hygiene requirements (GMP) are created and hygiene tours (audits) are carried out. Together with you, the system-oriented HACCP concept is developed, recpectively checked step by step. FQM Consulting will revise your sampling and analysis plans, check your traceability and test your crisis management. The principles of self-regulation should be lived and trained on site.
To support implementation and realilsation, we train your staff in all areas of self-regulation.
- Establish food law compliance
- Meet customer requirements
- Foundation for certification according to FSSC 22000, BRC or IFS