Haccp Training

Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety and biological, chemical, and physical 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 as the prevention of hazards rather than 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 HAZARD ANALYSIS CRITICAL CONTROL POINTS HACCP is an internationally recognized method of identifying and managing risk The production and distribution of food are the most significant aspects of its quality and safety. HACCP is an integrated control system of food safety at all stages of its production and distribution Provides vendors, the public and government sector bodies with a high degree of comfort that food safety is being taken seriously and is well managed