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)

  *  BUSINESS SUSTAINABILITY & PROFIT

 

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!