What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Point. HACCP is an internationally recognized system for reducing the risk of safety hazards in food.

A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards. Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.

Benefits of HACCP

• To provide confidence to customers and end users on the safety of the food product an organization produces.
• To elevate the quality of your food products
• To provide evidence of due diligence