Hazard Analysis and Critical Control Point (HACCP) is a process control system designed to identify and prevent microbial and other hazards in food production.

HACCP enables the producers, processors, distributors, exporters, etc of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety.  Food inspection too would be more systematic and therefore hassle-free.  It would no doubt involve deployment of some additional finances initially but this would be more than compensated in the long run through consistently better quality and hence better prices and returns.




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