The recent problems in the food industry - dioxine, BSE, mouth and foot disease - once more confirm the importance of food safety. The new generation of consumers are aware of this matter and therefore food companies must guarantee high quality and good food hygiene. Ten - fifteen years ago only the endproducts were screened for problems. Nowadays a system of prevention is set up : therefore a whole range of procedures are written down in the tiniest details. The production process is analysed from the incoming raw materials till the distribution of the endproduct. During this process quality is assured by different controls. For example : raw materials are screened for food poisoning bacteria like Salmonella, contamination leads to destruction of the raw material.

Pieces of plastic and rope are detected by sieves, metals are found with a metal detector. One of the most important parts of the production process is the human input, and thus the necessity of a thorough hygiene training.

All those control points contribute to a save endproduct of high quality.