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Hazard Control

HACCP Consultancy

Identification of biological, chemical, and physical hazards across food production processes.

HACCP System Development & Verification

HACCP is a systematically structured approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

The 7 HACCP Principles We Implement:

  1. Conduct a Hazard Analysis.
  2. Determine Critical Control Points (CCPs).
  3. Establish Critical Limits.
  4. Establish Monitoring Procedures.
  5. Establish Corrective Actions.
  6. Establish Verification Procedures.
  7. Establish Record-Keeping and Documentation Procedures.

Get HACCP Certified

Speak with our certified lead auditors today.

Inquire for HACCP