What is HACCP

HACCP (Hazard Analysis Critical Control Point) is an internationally accepted practice for preventing microbiological, substance and physical contamination down the food supply sequence. The HACCP practice does this by identifying the risks, establish critical control points, surroundings critical limits, and ensure control measures are validated, verified and monitored before accomplishment. The effective implementation of HACCP will augment the ability of companies to: guard and enhance brands and private label, promote consumer confidence and conform to regulatory and marketplace requirements.