Hazard analysis and critical control points system London / Bristol

HACCP

HSQC have designed a generic HACCP system for hospitality and food manufacturing businesses to control potential food safety problems, and to enable Company's to meet their legal obligations under The Food Safety (General Food Hygiene) Regulations 1995.

The HSQC Consultant will carry out a status review of the business to enable HACCP procedures and practices to be implemented.

Food Safety Critical Control Points are identified throughout each food process stage. Each business then takes ownership of their system, developing it as required on an ongoing basis.