RiskPlaza contains information about the hazards that are connected with ingredients and the measures that can be taken to control these hazards.

The aim of RiskPlaza is to take work off the hands of the business community in ensuring the food safety of ingredients. This is achieved by:

– providing the food chain with a simple and transparent understanding of the hazards that may be present in ingredients;
– providing insight into the control of these hazards;
– raising the level of control of food safety assurance to a higher level.

The RiskPlaza audit was carried out by Lloyds company. In the case of a RiskPlaza audit+, a certification body (CI) at a participating company carries out an additional audit in addition to the existing food safety certificate (HACCP, IFS, BRC, ISO 22,000, FSSC 22000 or an approved hygiene code). This additional RiskPlaza-audit+ is aimed at ensuring the food safety of ingredients. The audit requires companies to demonstrate that the potential hazards of ingredients have been controlled. From 2008 suppliers can have control of RiskPlaza hazards tested by certifying bodies. If the assurance is proven, the company will be included in the list of RiskPlaza audit+ companies. The RiskPlaza audit+ is carried out during or after the regular food safety audit (HACCP, BRC, IFS, ISO 22,000, FSSC 22000 or approved hygiene code). The frequency of the RiskPlaza-audit+ is equal to that of the regular food safety audits. A maximum of one RiskPlaza-audit+ per company per year is required.