HACCP - Specifications

HACCP (Hazard Analysis Critical Control Point) is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain.

The HACCP technique does this by identifying the risks, establishing critical control points, setting critical limits, and ensuring control measures are validated, verified and monitored before implementation.

The effective implementation of HACCP will enhance the ability of companies to: protect and enhance brands and private labels, promote consumer confidence and conform to regulatory and market requirements.

Benefits :

  • Saves your business money in the long run.
  • Avoids you poisoning your customers.
  • Food safety standards increase.
  • Ensures you are compliant with the law.
  • Food quality standards increase.
  • Organizes your process to produce safe food.
  • Organizes your staff promoting teamwork and efficiency.

Basic Principles :

  • hazard analysis.
  • critical control point identification.
  • establishment of critical limits.
  • monitoring procedures.
  • corrective actions
  • record keeping.
  • verification procedures.