HACCP Hygiene Management Systems

Hazard analysis and critical control points (HACCP)

HACCP is a systematic preventive approach to food safety and pharmaceutical safety that identifies physical, allergenic, chemical and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred to as the prevention of hazards rather that finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the FDA. The use of HACCP is currently voluntary in other food industries

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