HACCP (Hazard Analysis and Critical Control Point)
HACCP is an internationally recognized system for reducing the risk of safety hazards in food.
The HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards and 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.
Why use HACCP?
Awareness of food-borne illness is increasing and concern throughout the industry is driving the use of HACCP and HACCP based certification programs.
The Food Safety Management Systems reaches beyond the hazard analysis critical control point and also incorporates management systems principles similar to those found in ISO 9001. HACCP implementation aids in building a system to manage quality and continual improvement throughout the organization. It reaches beyond the control systems and improve how you plan and manage quality in your organization.
Contact Safetywise Integrated Services Ltd. today to standardize your process.