Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Today, many of the world’s best manufacturers and vendors use the system as a basis for their food safety management programs and for compliance with HACCP.

Our experienced team, as industry professionals allow us to integrate our knowledge of the food industry and related support functions quickly and efficiently with requirements of the many regulatory agencies and industry self-policing organizations who oversee HACCP and other benchmark programs within the food industry. We will develop your entire HACCP and safety programs, ensuring that each of the seven principles’ steps of HACCP is adequately addressed, including:

• Identifying Hazards
• Identifying Critical Control Points
• Setting up Procedures and Standards
• Monitoring Critical Control Points
• Taking Corrective Actions
• Developing HACCP record keeping systems

We can develop your entire HACCP (Hazard analysis and critical control points) and assist you to certification or registration by an external organization in easy to follow steps that include:

• Building and training your Food Safety Team
• Implementing of a fully comprehensive pre-requisites program customized as per your food operation, consisting of Standard Operating Procedures (SOPs) and monitoring sheets
• Conducting periodical on-site visits to monitor the progress of implementation of SOPs
• Assisting you in building your flow diagrams and conducting on-site verification of them
• Developing your Hazard Analysis based on your flow diagrams
• Develop your HACCP control charts