Food Safety / (HACCP) Program

HACCP stands for Hazard Analysis Critical Control Point. It is a written plan that defines the procedures for maintaining control of potentially hazardous food at the critical control points of food preparation or processing. Simply put, it is a plan stating how food is to be handled so consumers do not get sick.

A full HACCP Facility Product Analysis. Define your process steps, hazards, and critical controls to document your safe food processing practices.