Hazard Analysis and Critical Control Points. A systematic preventive approach to food safety from biological, chemical, and physical hazards.
Our experts will call you within 30 minutes to discuss your requirements.
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.
Identifying potential risks at every stage of the food process.
CORE STEPFocusing on Critical Control Points (CCPs) to eliminate hazards.
ESSENTIALRegular testing and auditing to ensure safety protocols work.
ONGOINGA curated list of requirements for a hassle-free registration process.
Step-by-step diagram of food production and handling.
Documented analysis of potential hazards and risks.
Regular records of CCP monitoring (temp, time, etc.).
Evidence of staff training on HACCP principles and safety.
Forming a multidisciplinary team to manage the safety system.
Detailed analysis of every stage to find potential safety risks.
Establishing critical limits and monitoring procedures for CCPs.
Final audit to verify system effectiveness and issue certificate.
Direct access to Senior CAs and CS experts throughout the registration process.
We prioritize your growth with the fastest processing times in the industry.
Premium quality service at the most competitive and transparent prices.