Hazard Analysis and Critical Control Points 

Hazard Analysis and Critical Control Points (HACCP)

Most food preparation companies that export or sell their goods locally need this system in place. HACCP Treament involves control points which are monitored regularly to make sure a pest-free environment is created. This is done systematically by these following steps:

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Conducting an analysis of all possible biological, chemical or physical food hazards and risks
Determining the critical control points, so that we can eliminate the hazards or minimise their likelihood of occurrence
Establishing critical control limits and preventive measures so that these can be met
Monitoring these critical control points by regular testing and checking
Establishing corrective actions to be taken should monitoring indicate a CCP is not under control
Keeping accurate records to show the system is working correctly
Establish documentation concerning all procedures and records appropriate to these principles and their application

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