Hazard Analysis and Critical Control Point

HACCP (Hazard Analysis and Critical Control Point) is the systematic preventative approach to food safety. It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. This approach has significant benefits to organisations operating within the food supply chain as it enables them to determine key controls over processes and concentrate resources on activities that are critical to ensuring safe food. Retailers, the food industry and Government in particular are concerned about ensuring that food is produced safely and that the consumer has confidence in the product. This has led to an increase in legislation over time that has focussed upon ensuring safe systems of food production. In the UK the 1995 Food Safety Amendment Regulations, for the first time required manufacturers and providers to adopt HACCP to ensure food safety.

By getting HACCP Certified there is the potential for increased business in both current and new markets. In addition, there is an overall improvement in the service/product quality being offered to the client. Having a certification in place will provide a distinct advantage over other competitors and helps your ability in client acquisitions.

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