Hazard Analysis Critical Control Point 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.
Documentation :
HACCP Manual
Food safety policy
Prerequisite program and monitoring plan
HACCP plan
Record template preparation and implementation
Training
Internal audit
Pre audit guidance
Certification audit support
Consultancy and Training
HACCP training
HACCP Awareness training
HACCP implementation training
HACCP Internal Auditor training
