Direct call: +31 183 629 749


Hazard Analysis Critical Control Points is a method to find the critical points in your food production processes. There are three basic ways for setting up a HACCP system.
A company can choose a HACCP system to using a pre-written hygiene code. There are many hygiene codes, for example for Hospitality, Catering etc. Such a system is set up with the aid of legislators and therefore complies with Dutch legislation.
A company can also choose a proprietary HACCP system in order to meet current legislation.
It can also be chosen for setting up a HACCP system according to the assessment criteria of the National Board of Experts HACCP. This complied with the law and the system is certifiable.
We support companies in designing and implementing these three types of HACCP systems.
©1999 - 2020 WFC BV Everything on this website has been taken up with the utmost care. If you find anything that is copyrighted or untrue, please contact us.
This website uses cookies. These cookies are only used for enhancing the user interface of the site. By proceeding, you automatically accept our cookies.