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Hazard Analysis and Critical Control Points is a systematic approach to indentifying and controlling hazards (i.e. microbiological, chemical or physical) that could pose a danger to the preparation of safe food. HACCP involves indentifying what can go wrong and planning to prevent it. In simple terms, to control the safety of ingredients and supplies coming into a food business and what is done with them thereafter. Businesses are legally obliged to put in place, implement and maintain a permanent procedure or procedures based on HACCP principles

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