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HACCP (Hazard Analysis and Critical Control Point) is a widely recognised food safety management system that helps you demonstrate that you keep your food safe from these hazards. It’s about demonstrating to others that you understand what could make your food unsafe to eat and making sure that you stop food becoming detrimental and dangerous to health.

The most important aspect of HACCP is that it is a preventative system rather than an inspection system of controlling food safety hazards.  HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realised. The system is used at all stages of food production and preparation processes including packaging and distribution.

Certification to HACCP…

  • Demonstrates that you have identified critical areas of risk in your operations relating to food
  • Helps reduce costs by avoiding product recalls, wastage and contamination related issues
  • Provides confidence that you produce safe, high quality food products which meet stringent specifications

 

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