HACCP - Hazard Analysis and Critical Control Points

Haccp is basically a safety system based on the identification of critical or potential points in the food production processes, in order to propose preventive actions that avoid contamination of the products that will later be consumed.

The HACCP Certification becomes a very useful tool for all companies related to the production of raw materials or finished products within the food industry. It is also the basis for implementing other more complete Food Safety certification programs such as BRC, FSSC 22000, ISO 22000 among others.