Hazard Analysis Critical Control Point (HACCP)

HACCP is a food safety programme based on the principle of fault avoidance. It is a a scientific, rational and systematic approach to identify, assess and control hazards from raw material, production to final product use. It consists of 7 principles that outline how your organisation can establish, implement and maintain a HACCP plan.


Key Benefits

  *  Better cost-effective control of food borne hazards

  *  Easier trust and confidence within FOOD chain

  *  Better INTERNATIONAL recognition

  *  Compliance to legal requirements (if any)



What can CCIS do for you?

CCIS provides training and consultancy services to guide your organisation through the stages of development, implementation and trial audit. Contact us today for a non-obligatory quote!