Food gases

We produce several gases that are used in a wide range of consumer goods, including food processing. Producing food for people and animals entails considerable responsibility and it is essential to keeping a critical eye on all aspects of food production.

Food safety requires total control of raw materials, processing and finished product. The risk of pollution has to be minimal through every link in the chain from production to consumption. Raw materials that do not live up to their claims can be highly costly both in the short and long term.

We have developed an analysis and control program: Hazard Analysis and Critical Control Points (HACCP), based on the seven principles detailed by the World Health Organization.  This program is particularly directed towards contamination of all types:

• Biological  (bacteria)
• Physical  (sand, insects dust, soil, etc.)
• Chemical  (benzene, sulphur, oil residue, dioxins)

The programme is normally linked to the Certification scheme, ISO 9000, and can also link up to requirements and routines from other quality assurance systems