date:Jul 08, 2014
ckaging is normally used at the start of the food chain for instance, for concentrates, intermediate products and raw materials even the slightest impairment can trigger an enormous multiplier effect. Hence the particular need for risk minimisation!
Maximum safety requirements call for extensive prevention programmes. Thats why Schtz has implemented a number of HACCP concepts (hazardous analysis and critical control points) in accordance with PAS 223 (Publicly Available Standard) and ISO 2200