HACCP

HAZARD ANALYSIS AND CRITICAL CONTROL POINT

WHAT IS HACCP?

Hazard Analysis Critical Control Points, is a preventative approach or ‘risk assessment’ tool for identifying hazards, determining the risks associated with those hazards and the implementation of programmers to reduce, eliminate or manage these risks within the food chain. This approach was developed from the concept of Failure Mode Effects Analysis or FMEA. The key controls used are called critical control points where predetermined points for quantifiable reduction or elimination of a hazard are identified and have to be managed.

OBJECTIVE

1. Identifying, assessing and controlling health hazards
2. Higher product safety and lower product liability risks
3. Improving quality of the products
4. Enhancing consumer protection and confidence

BENEFITS OF HACCP-

1. Saves your business money in the long run.
2. Avoids you poisoning your customers.
3. Food safety standards increase.
4. Ensures you are compliant with the law.
5. Food quality standards increase.
6. Organizes your process to produce safe food.
7. Organizes your staff promoting teamwork and efficiency.
8. Due diligence defense in court.

 

 

WHY CHOOSE HACCP?

HACCP is important to choose because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows.

Revolutionary Certifications Services provides services for HACCP CERTIFICATION. For more information, email us at info@rcscert.com