The food safety system implemented by Heiploeg Group is based on the HACCP principles. A detailed evaluation of raw materials and processes has taken place, identifying all possible risks and dangers. By doing so we were able to address every risk appropriately and take effective measures to eliminate these risks. This analysis has resulted in a number of so-called Critical Control Points. These points are key for the quality of the final product. A few examples are:
- The control of foreign objects:
- Metal detectors have been installed at the end of every packaging line.
- Most of the shrimp are still peeled by hand. This way the foreign materials that may be present (wood, other seafood species, shells etc.) are also removed.
- No glass is allowed in the factories.
- Coated and encapsulated light tubes
- Cooking time and temperature:
- This is essental in order to ensure microbiologically safe products.
- Control of preservation techniques:
- Every batch is tested for correct preservation. This guarantees that the products are safe to eat during the whole of their shelf life.
Next to the above measures Heiploeg Group set up an extensive programme on the monitoring of contaminants. Regular checks are carried out in order to establish the absence of heavy metals, residues of antibiotics etc.