Hazard AnalysisHACCP
HACCP
Certification
Control food safety hazards at Every stage of the supply chain with Hazard Analysis and Critical Control Point (HACCP).
Scientific Safety
Critical
Control Points
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.
Systematic Hazard Analysis
Identification of Critical Control Points (CCPs)
Establishment of Verified Limits
Robust Monitoring & Verification Procedures
Compliance
“Meet local health regulations and international food laws.”
Risk Control
“Identify chemical, physical and biological hazards early.”
Verification
“Implement automated monitoring for critical safety limits.”