• Specific relevant hazards
• Control parameters
• Monitoring systems

 

Through the use of ultra-clean technologies (clean room applications, personal and operational hygiene), minimum shelf lives can be significantly extended without our customers having to spend a lot of money.

 

Our experience is in the areas of:

 

• Canned food
• Canned fruit in syrup
• Vegetable pulp dishes (also for patient nutrition)
• Vegetables and vegetable mixtures under protective gas