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
