International Institute of Food Safety and Health Ltd


Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level

  •  HACCP plan can be used by all establishments

  •  HACCP is a recognised way of making sure that the food is safe in your business

  •  HACCP plan captures all aspect of the process, from receivables to storage, preparation and distribution  


Get a HACCP plan for your business today!!