HACCP means that hazards are analysed and counter-measures taken (HACCP = Hazard Analysis and Critical Control Points). Deemed as a hazard is each unacceptable contamination of food, which means an unreasonable risk for the consumer. Here, in particular, special importance is placed on preventive measures. Proof of these individual control measures must be provided by the companies towards the supervisory authorities. A perfect example can be the contamination of fresh salad through salmonella from poultry (cross-contamination). When cutting raw poultry there is a risk that salmonella stick to the knife blades. If the same knife is subsequently used to cut salad, the salmonella can be transmitted and thus also be passed onto humans. Friedr. Dick has already offered corresponding products in its programme for a long time already in order to prevent these hazards.