Hazard Analysis and Critical Control Points (HACCP)

is a systematic approach to food safety that focuses on identifying and controlling potential hazards throughout the production process. By analyzing biological, chemical, and physical hazards at each stage from raw material sourcing to manufacturing and distribution. HACCP helps ensure that food products are safe for consumption. This proactive management system allows us to establish critical control points where potential risks can be monitored and mitigated, ultimately enhancing food safety and consumer protection. It's a vital framework for any organization involved in food production and handling.



Compliance with the Codes of HACCP and / or Quality System requirements is ascertained by carrying out regular on-site audits. The purpose of the audits is to assess compliance with the relevant manufacturing standard, the conditions specified in the manufacturing license and compliance with the relevant marketing authorizations. Each audit involves a detailed examination of the operations and procedures of the factory, and includes a detailed review of all processing activities, process validation, batch documentation and quality control testing. Product samples may be taken for testing by relevant authority. The audit is concluded with an exit interview during which the manufacturer is provided with a summary of the findings of the audit. This summary is confirmed in writing at a later date by means of an audit report. The manufacturer is required to respond satisfactorily to the audit report before the audit is closed out.



Where critical and / or several major deficiencies have been found to warrant 'unacceptable' compliance rating, the certification may be suspended or revoked, or some additional conditions imposed on the license if there is a possibility of sub-standard and / or unsafe products being manufactured.