Advice on hygiene concepts: 5 important steps

Prevention is the be-all and end-all of hygiene. This is the focus of our advice on hygiene concepts. The importance of prevention is shown by the HACCP concept (Hazard Analysis and Critical Control Points), which is mandatory for all food companies. The hygiene concept is a preventive system to ensure food safety. It focuses on identifying, assessing and controlling hazards in food production. Modern hygiene technology helps to successfully implement the critical control points (CCPs) defined in the HACCP system.

Five important steps for a stringent hygiene concept

Our advice on hygiene concepts in the food industry typically includes five steps. These steps aim to ensure food safety, meet regulatory requirements and improve operational efficiency:

1. Analysis of the initial situation

The starting point of every consultation is to record your current situation. Together we record the current hygiene situation in the food company.

Objective:

• Identification of weak points
• Optimization approaches for hygiene-relevant processes

Measures:

• Company tour and hygiene audit
• Assessment of existing hygiene concepts, hygiene technology and other measures such as cleaning requirements, cleaning agents and plans
• Advice on compliance with legal regulations (e.g. HACCP, EU regulations, national regulations)
• Analysis of process flows, work areas and potential contamination risks

2. Risk assessment

As soon as risks and weak points have been identified, we will evaluate them with you in the consultation process for the hygiene concept.

Goal:

• Prioritization of hazards

Measures:

• Creation of a hazard analysis based on the hazard categories such as: chemical, biological, physical, allergenic and technological
• Evaluation of the control measures at critical control points (CCPs)
• Documentation and risk assessment for each source of hazard

3. Development of a hygiene concept

In workshops, we develop suggestions for improvement to increase hygiene safety and optimize processes.

Goal:

• Creation of a tailor-made hygiene concept for the company

Measures:

• Optimization of technical hygiene equipment
• Design of cleaning and disinfection plans
• Adaptation of operational processes to the new hygiene technology

4. Training and implementation

A hygiene concept is only as good as its implementation in practice. Training measures are therefore an important part of our consulting process.

Goal:

• Creating an understanding of the revised hygiene concept and the new hygiene technology

Measures:

• Conducting training on hygiene regulations, HACCP and specific processes
• Instruction in the new hygiene technology
• Strengthening the hygiene culture in the company through regular awareness-raising measures

5. Review and continuous improvement

Hygiene never stands still. New regulations require adjustments. Routine is also a major enemy of hygiene. Evaluation is therefore an integral part of the HACCP concept.

Objective:

• Ensuring sustainable compliance with the hygiene concept and continuous optimization.

Measures:

• Carrying out regular audits and hygiene checks
• Adapting the hygiene concept to new requirements or production changes

Your hygiene consultants

The PHT Group specializes in holistic hygiene concepts for the food industry and food processing companies. Together with you, we develop a hygiene concept that is precisely tailored to the requirements of your company.