Risk Management

Safe pharmaceutical products, medical devices, cosmetics and food!

Risk analysis according to HACCP

HACCP (Hazard Analytic and Critical Control Points) is an established method for risk analysis in food industry and gastronomy as required by health authorities. The purpose of this method is to discover the weakness of processes in advance, to trigger optimisation, and to define sufficient  effective control points.Risk analysis as a method will become widely accepted as prerequisite and basis for qualifications and validations in GMP field. We support you and your teams as independent and objective external party based on our experience and tools.
According to your needs, we may act as project managers, moderators or trainers for the realization and documentation of your risk analysis considering the regulatory requirements for your products and processes.
See also ISO 22000.

Risk analysis according to HAZOP / PAAG / FMEA

We can offer you our experience, instruments and tools and support you concerning risk analysis according the following methods:

• FMEA (Failure-Mode-and-Effect Analysis) for systems, engineering, design and processes, see also ISO 14971
• HAZOP (Hazard and Operability Study) for industrial safety aspects