HACCP

To assist with the elimination or reduction of food hazards Hazard Analysis and Critical Control Point (HACCP) systems have been developed. HACCP is an internationally recognised process that enables manufacturers to focus on their food production activities, identify any potential hazards that may harm consumers and ensure that controls are in place to prevent the occurrence of hazards that affect food safety.

The HACCP system helps to systematically identify appropriate points in the process where the hazards can be controlled, where they can be eliminated or reduced to such a level that they are no longer a danger. These points are called critical control points (CCP’s) and they are controlled by measurable critical limits (CL’s). This process is formalised into an HACCP Plan, which will guide food safety through any changes to the product, the supplier or the process.

HACCP also relies on effective pre-requisite programmes that guarantee the suitability of the facility building structure, hygiene, standard operating procedures etc. These are good manufacturing practices (GMP’s), quality assurance systems and maintenance will also be important.

C&G International has worked with a wide range of Caribbean manufacturers implementing HACCP and strengthening the organisations food safety system. Our hands on, in-plant assistance has enabled small and large companies to improve their product safety by focusing on Good Manufacturing Practices (GMPs), employee training and risk analysis in the form of Hazard Analysis Critical Control Point (HACCP).

To find out how C&G International can assist you to successfully reach your goal of being HACCP compliant Contact Us.