HACCP is designed to monitor food safety. This acronym stands for Hazard Analysis and Critical Control Point. It is specially designed to analyse and control the chemical, physical and biological hazards from raw material production, handling and procurement, manufacturing, distribution and consumption of the product. It is a system that identifies, evaluates and controls hazards that are significant for food safety
⦁ Provides confidence around the safe production of food⦁ Access to an increased market⦁ Helps in enhancing reputation⦁ Improved efficiency reduction of waste and re-work⦁ Creates employee awareness and increases involvement
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