Assisting in Minimizing risk within your Critical control points with Shrink Covers:
As we strive for better controls in food safety, more and more companies are moving towards HACCP certification, our ShrinkCovers can become an integral part of controlling risk at the different critical control points in your facility.
| Critical control point | Risk | Caused by | Solution |
| Preparation | Contamination | Product contaminated by microbiological, physical or chemical contaminant in preparation area. | ShrinkCovers provide a secure barrier to protect product against contamination. |
| Cooking | Contamination/Spillages | Product is spilled in the cooking process or spills over another product causing a cross contamination risk. | Ovenable (up to 203⁰C) ShrinkCovers protect the product in the cooking process. |
| Blast chilling | Contamination/Spillages | Product while being blast chilled is contaminated by another product or contaminates another product in the blast chilling process. | ShrinkCovers offer a barrier to protect your product while at the same time having a thin enough barrier so your product will still cool within required time limits. |
| Storage | Contamination/ Spillages/
Product unidentified |
Product being spilt onto or spilling onto other products while being stored.
Lack of use by date and product name. |
ShrinkCovers form a tight barrier to minimise both contamination as well as spillage risks while in storage.
Writable transparent lidding for easy identification. |
| Transport | Contamination/ Spillages
Product unidentified |
Product is spilt, dropped or contaminated by another product while being transported.
Lack of use by date and product name. |
Shrink Covers provide a secure barrier to protect the product while in transit.
Writable transparent lidding for easy identification. |
Along with the benefits of retaining moisture in your product as well as a writable, clear transparent seal Shrink covers are your perfect partner with your HACCP accreditation.
