We develop a HACCP system tailored to your company’s actual processes, not a standard document template.
A food business’s self-monitoring system must be based on Hazard Analysis and Critical Control Points (HACCP) principles and reflect the company’s actual processes.
When recipes, production lines, raw materials, or suppliers change, the system itself must be reviewed. During an audit or inspection, it’s not enough to have documentation – the system described in it must actually work.
How we can help:
- creating or updating a HACCP plan;
- conducting a hazard analysis;
- identifying critical control points;
- developing monitoring and documentation procedures for them;
- conducting risk assessments;
- reviewing and updating existing food safety documentation.
The result – documentation that reflects your actual processes, and a clear system defining who must control what, and when.
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