The Hazard Analysis Critical Control Point System (HACCP) is based on monitoring Critical Control Points during food preparation. Implementing a HACCP program and a Food Safety Plan that is monitored and recorded helps to maintain the safety of food. If you don’t know where to start, consultation is available. 2-hour in-house workshops can be arranged.
Consultations take a minimum of 2 days with optional ongoing support throughout the year until your system is up and running.
Gap analysis indicates areas in production that could impact the safety of your food. HACCP audits can be arranged
For more information, contact Evelyn Braunschmidt.