HACCP Procedure

Hazard Analysis and Critical Control Point (HACCP) is a detailed procedure of food safety implemented by evaluation and control of chemical, microbiological, physical hazards during the whole processes of a food preparation and production from raw material handling to manufacturing and dispatch and distribution.

This systematic strategy is mainly on the basis of prevention and detection of potential food safety hazards rather than finished product audit. The Critical Control Points (CCPs) are basically carried out to decrease / eliminate the risk of the identified hazards.

HACCP system is compulsory for the production of Juice and seafood regulated by the Food and Drug Administration (FDA) and also Meat production regulated by United States Department of Agriculture (USDA). For other ranges of food production it is currently optional to perform HACCP program. Read more