HACCP (Hazard Analysis & Critical Control Points)


HACCP is an international principle defining the requirements for effective control of food safety. HACCP compliance helps organizations focus on the hazards that affect food safety and hygiene, and systematically identify them by setting up critical limits at critical control points during the food production process.
HACCP (Hazard Analysis Critical Control Point) is an internationally accepted system for preventing microbiological, chemical and physical contamination along the food supply chain.

All businesses involved in the food supply chain from producers to retailers can use HACCP. Food Business Operators (FBO) handling following products, but are not restricted to, those linked with:

    • Indian traditional foods
    • Processed and Fresh Fruits & Vegetables
    • Milk & Milk Products
    • Meat & Meat Products
    • Fish & Fishery Products
    • Spices & Condiments Products
    • Nuts & Nut Products
    • Cereal Products
    • Bakery & Confectionary Products
    • Hotels & Restaurants

Please inform us your requirement & we will design a customize system to meet your expectations....!!!