HACCP (Hazard Analysis and Critical Control Point)

HACCP is a risk management system designed to identify, assess, evaluate, and control hazards in the entire food production process. Audits focus on the risks and potential causes of food safety hazards and utilizes preventative controls at critical points. It’s a systematic approach to controlling food safety hazards within a food business to ensure that food is safe to eat. Its helps reducing the product loss, increasing the quality of the food, consistency in food preparation, Increase in profit & food poisoning customer complaints.


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