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HACCP Hazard Analysis Critical Control Points (HACCP)

The HACCP Plan is a comprehensive document outlining food business principles, identifying hazards, establishing control points, and defining corrective actions. It begins with Hazard Analysis, supports scientific documentation, and includes SSOPs for maintaining a hygienic environment. It is based on prerequisite programs like Good Hygiene Practices and Good Manufacturing Practices. Implementing a HACCP system reduces foodborne illnesses and ensures product safety. It applies to all food chain organizations, ensuring consistency, quality, and dependable service.

  • Identifying and controlling hazards throughout the food chain, significantly reducing the risk of foodborne illnesses, and ensuring the 
    safety of food products for consumers.
  • HACCP helps maintain consistent product quality and minimize variations that could impact safety.
  • builds trust with consumers, who can be confident in the quality and safety of the food they purchase.
  • HACCP certification is often a requirement for exporting food products to certain countries.
  • Preventing foodborne illness outbreaks and product recalls minimizes financial losses and brand reputation damage.
  • Improved operational efficiency and streamlined processes.
  • The documented HACCP plan and verification procedures provide a 
    clear framework for food safety practices and facilitate audits by regulatory agencies or independent bodies.

Journey to Certification

Whether you are a small business or an established enterprise, TWR supports you through every step of the journey towards HACCP certification. Our tailored service packages make it easy for you to integrate HACCP into your business operations, regardless of your size or budget. When your application is complete, we appoint a dedicated client manager to guide you through the process and help you achieve certification efficiently.

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