HACCP stands for Hazard Analysis Critical Control Points and is a Food Safety methodology that relies on the identification of Critical Control Points (CCP's) in food production and preparation processes. The CCPs are closely monitored in order to ensure that food is safe for consumption.
This differs from traditional "produce and test" quality assurance methods which can lead to expensive "re-call" of suspect food produce.

The HACCP approach was originally derived from Engineering System's - “Failure Mode & Effect Analysis”. It was further developed by Pillsbury / NASA for the American Space Program during the 1960’s because you can't "re-call food in Space".

In 1971 the HACCP approach was presented at first American National Conference for Food Protection. 1973 saw the US FDA apply HACCP to Low Acid Canned Foods Regulations. From 1988 to the present day HACCP Principles are now promoted and incorporated into Food Safety Legislation in many Countries.
HACCP is based on SEVEN Principles. HACCP now complies with all seven principles and is the only HACCP system that can be translated into any language by the end user.
HACCP Program Implementation: (Implemented by our highly qualified consultants who have more than 20 years of experience and are doctorates in their respective field)

HACCP program implementation consists of following 5 steps:

• Gap Analysis/ Structural Survey
• HACCP Prerequisites
• HACCP Implementation
• Trainings
• HACCP Manual Delivery

Advantages of HACCP Program

• Proactive Food Safety Management System
• Enhanced public health
• Control over the occurrence of potential hazards in the food supply
• Increased consumer confidence in the safety of the food supply
• Legal compliance