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HACCP Food Safety


Hazard Analysis Critical Control Point (HACCP) is a systematic approach to the identification, evaluation, and control of food safety hazards. HACCP compliance is a very important step in the food protection process, as HACCP strategies identify the areas where pathogens may enter the system, ways to eliminate them and the methods to show that the chain of production is being continuously audited to ensure that every procedure within that chain is effective.

DuPont Qualicon products provide valuable information that helps food producers to comply with HACCP food safety mandates via stringent testing and microbial identification. Accurate testing with the BAX® System tells you if the hazardous micro-organism is present in your products or your processes, allowing you to make confident decisions on product release. It also provides fast feedback on the effectiveness of your remediation efforts.

The RiboPrinter® System helps to pinpoint specific strains of bacteria, showing you the source of contamination for better control of your production environment. Data on each sample also allows you to see previous experience with the same strain and to spot trends in microbial contaminants.

Advantages:
  • Establish baseline of indigenous flora in your production environment
  • Monitor for spikes and trends
  • Target precise areas for effective intervention and remediation
  • Evaluate the effectiveness of procedures and training

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