HACCP System: Proactive Food Safety Assurance Across All Stages

Preventive & Systematic Approach

We implement a rigorous HACCP (Hazard Analysis and Critical Control Points) system—a globally recognized methodology for proactively mitigating physical, chemical, and biological hazards throughout the food chain.

End-to-End Control

We monitor and analyze all Critical Control Points (CCPs) from production to distribution, ensuring:
✔ Accurate hazard identification
✔ Immediate corrective actions to eliminate or reduce risks
✔ Full compliance with regulations (EU 852/2004, Codex Alimentarius)


7 HACCP Principles Applied in Our Operations

  1. Hazard Analysis

    • Detailed risk mapping at each stage (e.g., cross-contamination, temperature abuse).

  2. CCP Identification

    • Key points where control is essential (e.g., thermal processing, microbiological testing).

  3. Critical Limits

    • Measurable parameters

  4. Real-Time Monitoring

    • Digital temperature logs, automated checklists, and manual verifications.

  5. Corrective Actions

    • Protocols for deviations (e.g., reprocessing or batch rejection).

  6. System Verification

    • Internal audits and lab tests to validate effectiveness.

  7. Comprehensive Documentation

    • Traceable records for transparency and continuous improvement.


Why Our HACCP System Stands Out

  • Science-Based: Aligned with international standards.

  • Prevention-First: Minimizes recalls and protects brand integrity.

  • Trained Teams: Ongoing staff certifications in food safety.

  • Tech-Enabled: IoT sensors for live CCP monitoring.

Case Study:
In our [product name] line, the CCP for [example: metal detection] reduced non-conformities by 40% last year.


Waiting for audit

  • ISO 22000 certification in progress (if applicable).