What is HACCP

HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the producing or trading is safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders.

HACCP seven principles:

• Conduct Hazard Analysis of biological, chemical or physical food hazards.
• Identify critical control points.
• Establish critical control limits, for example, minimum cooking temperature and time
• Establish a system to monitor control of Critical Control Points.
• Establish corrective actions.
• Establish procedures for ensuring the HACCP system is working as intended.
• Establish record keeping procedures.

The main benefits of HACCP based procedures are:

• Saves your business money in the long run.
• Avoids you poisoning your customers.
• Food safety standards increase.
• Ensures you are compliant with the law.
• Food quality standards increase.
• Organises your process to produce safe food.
• Organises your staff promoting teamwork and efficiency.
• Due diligence defence in court.

Work with us to achieve HACCP compliance and meet the expectations of commitment to producing or trading safe food in the world.