Advice on hygiene concepts: 5 important steps
Prevention is the be-all and end-all of hygiene. This is the focus of our consulting services on hygiene concepts. The importance of prevention is demonstrated by the HACCP concept (Hazard Analysis and Critical Control Points), which is mandatory for all food businesses. The hygiene concept is a preventive system for ensuring food safety. It focuses on the identification, evaluation, and control of hazards in food production. Modern hygiene technology helps to successfully implement the critical control points (CCPs) defined in the HACCP system.
5 important steps for a well-thought-out hygiene concept
Our consulting services for hygiene concepts in the food industry typically include five steps. These steps are aimed at ensuring food safety, meeting regulatory requirements, and improving operational efficiency:
1. Analysis of the initial situation
The starting point for every consultation is to assess your current situation. Together, we assess the current hygiene situation in your food business.
Goal:
- Identification of weak points
Optimization approaches for hygiene-related processes
Measures
- Company tour and hygiene audit
- Assessment of existing hygiene concepts, hygiene technology, and other measures such as cleaning requirements, cleaning agents, and cleaning schedules
- 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
Once risks and vulnerabilities have been identified, we evaluate them with you during the hygiene concept consultation process.
Goal:
- Risk prioritization
Measures:
- Preparation of a risk analysis based on risk categories such as: chemical, biological, physical, allergenic, and technological
- Evaluation of control measures at critical control points (CCPs)
- Documentation and risk assessment for each source of danger
3. Coming up with a hygiene plan
In workshops, we develop suggestions for improvement to increase hygiene safety and optimize process flows.
Goal:
- Creation of a customized hygiene concept for the business
Measures:
- Optimization of technical hygiene equipment
- Design of cleaning and disinfection plans
- Adapting operational processes to the new hygiene technology
4. Training and implementation
A hygiene concept is only as good as its implementation in practice. That is why training measures are an important part of our consulting process.
Goal:
- Creating understanding for the revised hygiene concept and the new hygiene technology
Measures:
- Conducting training courses on hygiene regulations, HACCP, and specific processes
- Introduction to the new hygiene technology
- Strengthening the culture of hygiene in the workplace 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.
Goal:
- Ensuring sustainable compliance with the hygiene concept and continuous optimization.
Measures:
- Conducting regular audits and hygiene checks
- Adaptation of the hygiene concept to new requirements or production changes
Your hygiene advisors
The PHT Group specializes in comprehensive hygiene concepts for the food industry and food processing companies. We work with you to develop a hygiene concept that is tailored precisely to the requirements of your company.
As a leading company in the implementation of personnel and facility hygiene, we are happy to advise you. Please contact us:
