HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized system for reducing the risk of safety hazards in food. It is a preventive approach to food safety that identifies physical, allergenic, chemical, and biological hazards in production processes.
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HACCP (Hazard Analysis and Critical Control Point) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Prevents foodborne illnesses by identifying and controlling potential hazards at critical points in the process.
Demonstrates compliance with food safety laws and regulations, reducing the risk of legal penalties.
Builds trust with consumers and business partners by showing a commitment to producing safe food.
Reduces product waste and recalls by catching issues early in the production process.
Perform a hazard analysis to identify food safety risks in your process.
Identify Critical Control Points (CCPs) where hazards can be prevented or eliminated.
Set critical limits for each CCP (e.g., minimum cooking temperature).
Independent audit to verify the HACCP system is working effectively.
We provide a dedicated Startup Advisor, monthly compliance status reports, and ensure 100% accurate filing at the lowest fees in the market.
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