HACCP – Hazard Analysis Critical Control Point

Hazard Analysis and Critical Control Point (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses Physical, Chemical, and Biological hazards as a means of prevention rather than finished product inspection.

Benefits:

  • Improved food safety
  • Increased business awareness of food risks
  • Increases product and raw material traceability
  • Compliance with food regulations and hence reduced risk of negative publicity
  • Reduction in complaints
  • Costs are reduced as the chances of recalling the product are minimized