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HACCP: 'food safety starts before food becomes food'.
For decades VSL SiloLogistics has been the logistic partner for customers within the food/ feed industry, such as National Starch Food Innovation and Cargill. In Hoogerheide and Oss, The Netherlands, we offer warehousing, tank cleaning stations, transport of food and feed bulk powders and packed goods. Both sites are well equipped with product-specific technical facilities such as packing lines, dedicated warehouses and silo's. The HACCP-system plays an important role, in order to be in compliance with laws, rules and the highest possible standards.
'For us at VSL nothing is more important than safe food, safe feed, safe consumption guaranteed!', says Sandra Goossens, Quality Coordinator at Hoogerheide. Our people should at all times be well aware of the fact that the bulk powders they handle, will be on their own dishes and those of their loved-ones and millions of people all over the World. Our 'eye' for quality & safety also extends to our work in the plastics-environment, since plastics are often used in the food packaging we use every day.'
Sandra: 'To ensure food safety, we make use of the so-called Hazard Analysis Critical Control Point-system'. 'HACCP uses the approach of controlling critical points in food handling to prevent food safety problems. It is aimed at identifying specific hazards and preventive measures. The system comprises of seven principles, such as 'Identify the potential hazards associated with food production at all stages, from growth, processing, manufacture and distribution to the point of consumption' and 'Determine the points, procedures and operational steps that can be controlled to eliminate the hazards or minimize their likelihood of occurrence' .
'The HACCP system can be applied throughout the food chain from the primary producer to the final consumer. Besides enhancing food safety, other benefits in applying HACCP include more effective use of resources and more timely response to food safety problems. The successful application of HACCP requires a team approach and the full commitment and involvement of management and workforce. This is what we always want to find at VSL!'
Sandra: 'HACCP is daily practice for us is, so we monitor our Critical Control Points all the time. We work, for instance, with a cleaning plan, including a hygiene checklist, a pest control plan, a policy on wearing jewelry, all our people know and act conform our strict hygiene code and wear special work clothing. We have a recall procedure and Early Warning System in place, so food products and or packaging materials can be traced and shipped back if necessary. HACCP helps us to be inspection ready, every time, all the time. Consumers can count on VSL whenever they put food in theirs mouths!'
December 2010