The applicable EU Regulation on the Hygiene of Foodstuffs requires each company which produces, treats, processes, cooks, stores, transports, distributes food or places it on the market to ascertain, sustainably control and document the stage work levels crucial for food safety in the entire process operation as well as fix and implement appropriate safety measures, also known as HACCP.
In order to protect hygiene-sensitive areas from a contamination, effective tamperproof access controls have to be put into the staff entrance area for this purpose. Such measures frequently present a special challenge to the operators due to their partly quite high complexity.
In order to be able to properly meet all requirements, a maximum certainty of decision is essential. It can only be gained if all parameters and requirements are previously discussed and are able to be ultimately taken into consideration in the further implementation.