Henningsen Nederland bv has implemented a full HACCP (Hazard Analysis Critical Control Points) system into the production process. A fundamental aspect of the system is total traceability of the dehydrated meat product back to the batch of raw material employed. The quality system is approved and regularly checked by the Dutch Veterinarian Service. The EC-approval number is NL1120.
To assure the quality of the dehydrated meat products a full spectrum of tests are carried out before, during or after manufacturing. Products can be analysed conform to the Henningsen standards or to specific requirements of the customer.
The microbiological and chemical tests are carried out by an independent laboratory. which is accredited in accordance with NEN-EN-ISO/IEC 17025 nr. L106.
Organoleptical tests and physical tests are both performed in house. Organoleptical tests are done at regular periods after manufacturing to check appearance, taste and aroma during the shelf life of the products.
Physical tests are carried out for example to detect the stability of the products or to measure the rehydration properties.
Each shipment of a Henningsen product is accompanied by a Certificate of Analysis which contains the results of the various tests which are performed on the dehydrated meat product.
Henningsen Nederland bv has implemented a full HACCP (Hazard Analysis Critical Control Points) system into the production process. A fundamental aspect of the system is total traceability of the dehydrated meat product back to the batch of raw material employed. The quality system is approved and regularly checked by the Dutch Veterinarian Service. The EC-approval number is NL1120.
The microbiological and chemical tests are carried out by an independent laboratory. which is accredited in accordance with NEN-EN-ISO/IEC 17025 nr. L106.