HACCP
Hazard Analysis Critical Control Points
HACCP
What is HACCP?
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.
Awareness of food-borne illness is increasing and concern throughout the industry is driving the use of HACCP and HACCP based certification programs.
In most countries now it is a mandatory requirement for food businesses to have a Food Safety Plan that is based on the 7 principles of HACCP.

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HACCP Hazard Analysis Critical Control Points
Key Benefits
Strategic
- Cost effective and reduces food wastage
- Reduces risk of food safety incidents
- Drives a food safety culture for all staff
- Demonstrates Management Commitment
- Focus on resources at critical points in the process
Compliance
- Comply to stringent legislation
- Recognition for accepting global principles of food safety
- Avoid potential fines and prosecution due to food recall
- Avoid special inspections from food authorities
- Gain knowledge on food safety laws
Why Us?
- Guaranteed Certification
- We keep it simple and affordable
- We help businesses tell their story
- All consultants are certified lead auditors
- We inspire customer confidence
- Excellent relations with certification bodies
“Food Safety involves everybody in the food chain”
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