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An Introduction to HACCP.

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. HACCP Principles & Application Guidelines. 

The HACCP approach focuses on preventing potential problems that are critical to food safety known as 'critical control points' (CCP) through monitoring and controlling each step of the process.

Benefits of HACCP
  • IIncrease customer and consumer confidence
  • Maintain or increase market access.
  • Reduce costs through reduction of product losses and rework.
  • Increase focus and ownership of food safety.
  • Improve product quality and consistency.