Title:

Hazard Analysis and Critical Control Points

HACCP (Hazard Analysis and Critical Control Points) is a preventive system designed to identify and control food safety hazards before they occur.

What we offer:

• HACCP study and plan development
• Critical control points identification
• Staff training and awareness
• Documentation and records setup
• Audit and certification guidance

Benefits:

• Reduced contamination risks
• Compliance with food regulations
• Consistent food quality
• Consumer protection and trust

Who needs this?
Food factories, restaurants, catering, hotels, bakeries, dairies.

Process:

1. Hazard analysis
2. Determine control points
3. Set monitoring procedures
4. Verification and improvement
5. Certification preparation

Call to Action:
Ensure safe food production with a professional HACCP system.