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.
The primary purpose of a HACCP system is to protect people from food borne illness, but the benefits of the system also extend to the company.
Increased confidence in your products
Ability to reach markets and customers that require a HACCP based system
Effective process management
Improved quality and consistency