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Hazard Analysis Critical Control Point (HACCP) 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.  HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles:


  •     Conduct Hazard Analysis of biological, chemical or physical food hazards.
  •     Determine critical control points.
  •     Establish critical control limits, for example, minimum cooking temperature and time.
  •     Establish a system to monitor control of Critical Control Points.
  •     Establish corrective actions.
  •     Establish procedure for verification to confirm that the HACCP system is working effectively.
  •     Establish documentation and record keeping.


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