HACCP (Hazard Analysis Critical Control Point) is a systematic approach aimed at identifying and preventing risks in food safety. It comprises seven principles that establish a framework for identifying and eliminating potential hazards at all stages of food production, preparation and distribution.
Linde has implemented and regularly updates its HACCP operational and infrastructural programmes in line with European requirements. Analyses are performed in collaboration with specialists and skilled technicians from each field.
Linde’s HACCP strategy is reassessed and updated at least once a year during the Group’s annual food and beverages review.