Consumers' concerns are paramount when referring to food safety. Indeed, safety has become the most important "ingredient" in our food, and we expect increasingly higher standards.
Food safety can be defined as controlling consumer health and safety by eliminating: naturally occurring or exogenous contaminants, pathogens and potentially toxic additives.
For food products, steel cans offer 100% protection as well as protection from moisture, oxygen, light or odours that can impair the quality of foods.
Based on the simple notion that prevention is better than cure, HACCP (Hazard Analysis Critical Control Point) is a proactive process control system to ensure food quality. The system consists in:
In order to eliminate any health risks for consumers and thus anticipate any risks with products intended to come into contact with foodstuffs, ArcelorMittal has implemented the HACCP system.
The HACCP quality management system focuses in particular on the microbiological, chemical and physical safety of food products. It provides a science-based and systematic approach to assessing specific hazards associated with manufacturing, distribution and utilization of foodstuffs and to establishes control systems.
Already implemented by customers and customers’ customers, HACCP system ensures that ArcelorMittal meets the most demanding food safety requirements.
The food safety control system applies to all operations from the minute the steel leaves the coating lines to packaging of the coils and sheet. It also covers the composition of the raw materials used to produce the coils, tin, packaging...
At ArcelorMittal, the HACCP system encompasses the following stages: