Food Safety

HACCP (Hazard Analysis and Critical Control Points)

(Hazard Analysis and Critical Control Points)

HACCP is an international system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.
There are a number of different programmes based on the concept of HACCP.

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.

HSQC can assist management to develop a HACCP system to suit their business. This may be in line with SFBB or if the business is larger, may be a bespoke system designed to suit the specific requirements of the business.

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