HACCP Certification & Consultation

HACCP (Hazard analysis and critical control points)

HACCP stands for Hazard Analysis and critical control points. A food safety management system based on the principles of HACCP is a systematic approach to identifying and dominant hazards, whether microbiological, chemical or physical, that might create a threat to the assembly of safe food – in easy terms, it involves identifying what might fail during a food system and planning a way to stop it.

There are seven core HACCP principles –

  1. Hazard Analysis
  2. Critical control Points
  3. Critical Limits
  4. Critical control point Monitoring
  5. Corrective Actions6. Verification
  6. Record Keeping
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