Advice on the introduction and use of the HACCP method in existing and practiced quality management systems in the animal feed industry

HACCP is called Hazard Analysis and Critical Control Points. HACCP is a strategy for minimizing and managing risks associated with product safety. The specific health hazards of a physical, chemical and (micro) biological nature must be identified, evaluated, controlled and documented. Measures to avoid or minimize hazards must be worked out. Developed in 1959 on behalf of NASA for the production of safe astronaut food, the concept was incorporated into the Codex Alimentarius of the Food and Agriculture Organization of the United Nations (FAO) and it is now indispensable in the world of food production.

Feed is an integral part of the processing chain from plant raw material to marketable food of animal origin (feed for food). Thus, in the feed sector, the requirement to introduce and maintain a HACCP concept applies. At the suggestion of the Deutscher Verband Tiernahrung e.V. (DVT), an expert group with the participation of the IFF Research Institute of Feed Technology developed a HACCP guideline for the introduction and use of the HACCP method in existing and practiced quality management systems.

For specific questions concerning HACCP and feed safety, we will assist you with advice and assistance. Our employee Ms. Kiehne will be happy to advise you!

Dipl.-Ing. (FH) Verena Kiehne
Phone: +49 (0) 5307 / 92 22-24
Email: v.kiehne@iff-braunschweig.de