Food safety
HACCP
Hazard Analysis and Critical Control Points
The hazard-control foundation every food scheme is built on. Often the first thing a buyer asks to see.
Typical timeline
Typically 6 to 10 weeks.
What you end up with
A defensible hazard-control plan you can show a buyer or regulator immediately.
Who it applies to
Is this your situation?
Any food or feed operation, from a single unit to a multi-site group.
01Single-unit food processors and packers
02Central kitchens, catering and hospitality operations
03Feed and ingredient handlers taking a first step
How we help
What we actually deliver
Hazard analysis, CCP determination and validation, monitoring records, verification schedule and team training.
▪Product and process description, flow diagrams
▪Hazard analysis, CCP determination and validation
▪Monitoring and verification records that fit the shift routine
▪HACCP team training and internal verification schedule