Heiploeg has implemented a management system in relation to food safety based on the so-called HACCP (Hazard Analysis and Critical Control Point) concept. A management system has been drawn up based on an evaluation of all food safety risks linked to shrimp processing which has ensured that these risks have been reduced to acceptable proportions.
Food safety means, in short, the lack of contaminants. Objects such as shells, stones, bits of wood, plastic or metal can be found in-between the shrimp. Heiploeg has taken sufficient measures to prevent and/or to remove these product-foreign objects during processing at the factory. Settlement, manual checking and/or metal detection of every packaged product that leaves the factory are clear measures that we apply in relation to the above. Numerous aspects, however, contribute to the above such as the plastic coated windows, the enclosed striplights, the hygienic partitions between departments and the rules of conduct for staff.
Another form of contamination is the possible presence of unwanted substances. It is possible that the shrimp were already contaminated before they were caught with substances that are present in the water in which they live. Heiploeg has all its raw materials checked structurally by TNO-Voeding in Zeist, the Netherlands. Based on this, Heiploeg knows where you can obtain good shrimp globally and is constantly adjusting its purchasing policy to this information. Certain substances are also used when processing shrimp in the factory, such as, to preserve the shrimp. The used additives (approved additives with E numbers) and their quantity have been chosen in such a way that the ADI (Allowable Daily Intake) value of the used additive will not be exceeded. This is a matter-of-course for us in relation to additives.
In conclusion, a lot of attention is given to the risk of food infections. We often assume that micro-organisms such as bacteria represent a risk in relation to perishable products such as shrimp. We must, however, make a distinction between ‘normal’ bacteria which, for example, can spoil a product (harmful effect on smell and flavour) and dangerous ('pathogenic') bacteria which may make us ill. We check what should be done to eliminate risks in relation to every potential pathogenic bacterium for each shrimp type using our food safety system; cooking, specific preservation methods, refrigeration, washing; multiple methods or a combination of these methods are possible at different stages during processing.
The Heiploeg food safety plan has also been certified by DNV who have issued a specific HACCP certificate as well as having been statutorily approved by the authorities.
