As a responsible company, we at KURTH Fleischimporte attach the utmost importance to reliable quality assurance and monitoring systems. Particularly in the area of freshness it depends on the precise compliance with storage temperatures and extensive technical know-how. For this purpose, we always adjust our own strict guidelines for quality control and compliance with the approved guidelines of the HACCP concept.

The HACCP concept (Hazard Analysis Critical Control Point) is a precautionary system which is to guarantee the safety of food and consumers. It requires


• that all existing risks in the area of responsibility of a company are
• analysed regarding the compatibility of the foods,
• to determine the critical points for the monitoring of the foods,
• to establish intervention limits for the critical guidance points,
• to initiate procedures for the continuous monitoring of food safety,
• to establish corrective actions for the case of variations,
• to verify whether the system for the securing of the food safety is suitable and
• to document all measures.

In this country the HACCP concept was regulated with the Food Hygiene Ordinance from 1998. The EC ordinance 178/2002 also stipulates the application in all companies which engage in the production, processing and sales of foods.

Since the beginning of 2006, only foods which fulfil the HACCP guidelines are permitted to be dealt in and imported into the European Union.