Hazard Analysis and Critical Control Points (HACCP) systematic approach to the identification, evaluation, and control of food safety hazards (include biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control). HACCP certification is an official recognition that meets the requirements of food safety and consumer requirements.
HACCP has 7 key principles to follow as guidelines:
Principle 1: Conduct a hazard analysis.
Principle 2: Determine the critical control points (CCPs).
Principle 3: Establish critical limits.
Principle 4: Establish monitoring procedures.
Principle 5: Establish corrective actions.
Principle 6: Establish verification procedures.
Principle 7: Establish record-keeping and documentation procedures.
Harvest Group is in compliance with HACCP System to meet food exporting worldwide requirements. It is made easy to get export certificates such as the Free Sales Certificate, GMO Certificate, and others. It also helps to strengthen and support other quality assurance systems such as ISO and HALAL.