Hazard Analysis Critical Control Point (HACCP) is an approach to food safety that is systematic and preventive. The HACCP system can be used in all stages, from food production and preparation including packaging and distribution. HACCP designs a system of measurements that reduce the risk of serving unsafe finished products to a safe level.
The FDA endorses the voluntary implementation of food management systems in the food service industry. HACCP can provide employees to a comprehensive food safety system.
The goal of applying HACCP principles in the food service is the restaurant operators taking action to ensure providing customers with safe and quality food for customers. Health inspectors can help achieve this goal, but the ultimate responsibility lies on the restaurant operators and their ability to develop and maintain an affective food safety system. We want to help you meet your goals and provide customers with the safest and best food they can get.
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