At SGR we can help you with your HACCP (Hazard Analysis and Critical Control Point), it is a system that introduces better food safety to your organisation’s activities when handling food products
and how food is produced to make sure the food is safe to eat.
Hazard Analysis Critical Control Point is an internationally recognised methodology, it is science based and systematic, which identifies and assess specific hazards, establishes measures to control hazards and to focus on prevention.
Why use HACCP?
- Global Marketplace
- New pathogens
- Protect and control brands
- Increasing incidents of food borne illnesses
Good manufacturing practices must be in place before HACCP can be introduced into the organisation. HACCP involves all staff and for a lot of countries HACCP is mandatory, for example in meat processing.
Benefits of HACCP (Hazard Analysis and Critical Control Point)
Reduction of frequency of the regulatory inspection on the food premises and the sampling – With the introduction of HACCP it will help with the reduction of the frequency of the regulatory inspection on the food premises and the sampling. This will save time and also money.
Introduction of better food safety – It will introduce better food safety to the food that is produced.
Enables to meet proper global food safety standards – By introducing HACCP to your organisation, it will enable you to meet the proper global requirements on food safety.
Certified Food Product – Also with the introduction of HACCP, the food product will be certified which will give the product an edge on the completion in the market. This will make your organisation more money by producing more sales.
Increased Confidence – By implementing HACCP, you are instilling better confidence in the customers and consumers of your product.
You will need a Quality Management System such as ISO 22000, you can find this page by clicking here