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HACCP (Hazard Analysis & Critical Control Points) - sbpm

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HACCP (Hazard Analysis & Critical Control Points)

The Hazard Analysis & Critical Control Points (HACCP) system focuses on food safety. This study recognizes potential hazards from raw material production to consumption of the finished product, including manufacturing, procurement, handling and distribution. HACCP guaranteeing control measures are accepted, checked and observed before execution.

  • Provides excellent hazard control.
  • Identify corrective actions immediately.
  • Maintain food safety.
  • Attract more customer.
  • Increase sales.
  • Ensure public safety.
  • Employee involvement and trust.

HACCP Systematic Approach

  • Execute hazard analysis.
  • Define the critical control points (CCPs).
  • Identify critical limits.
  • Create monitoring procedures.
  • Promote corrective actions.
  • Establish verification procedures.
  • Implement proper record-keeping and documentation procedures.