What is HACCP?
HACCP (Hazard Analysis Critical Control Point) is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain.
The HACCP technique does this by identifying the risks, establishing critical control points, setting critical limits, and ensuring control measures are validated, verified and monitored before implementation.
The effective implementation of HACCP will enhance the ability of companies to: protect and enhance brands and private labels, promote consumer confidence and conform to regulatory and market requirements.
Who can use HACCP?
All businesses involved in the food supply chain from producers to retailers can use HACCP. Enterprises include, but are not restricted to, those linked with:
- Fruits & Vegetables
- Meat & Meat Products
- Dairy Products
- Spices & Condiments
- Fish & Fishery Products
- Cereals
- Nuts & Nut Products
- Restaurants
- Bakery & Confectionary
- Fast Food Operations etc.
- Hotels
