The term HACCP, which stands for Hazard Analysis Critical Control Point, is a system of food safety management that has become increasingly important to the food business. It was developed in the 1960s as a microbiological safety system for the first US manned space program and has in the last ten years been the primary approach to assuring the safety of food supply. It is a specific system of preventive control, which identifies, evaluates and controls hazards of significance to food safety. Traditionally, industry and regulators have depended on spot-checks of manufacturing conditions and random sampling of final products to ensure safe food.
The basic principle underlying the HACCP system is that it is possible to identify potential hazards and faulty practices at an early stage in a food operation. These can then be controlled in order to prevent them from constituting risks to the consumer or an economic burden on the operator as a result of spoilage or recall of marketed items. This is a key advantage of HACCP over other reactive approaches such as inspection and end product testing, where a negative result can only call for remedial action by the operator or regulatory authority but does not prevent the occurrence of the hazards in the first place.
HACCP (Hazard Analysis and Critical Control Point) is a reliable, effective and proactive Food Safety Management System. HACCP ensures the safe production of food by analyzing all types of food hazards including – Microbial, Physical, Chemical and Allergenic hazards and establish control parameters for identified hazards.
HACCP is one of the most globally recognized Science-based Food Safety, program and quality systems are still a relatively new concept to most establishments; it is with this understanding that MRS starts its HACCP program by giving your establishment’s staff the proper training out of which the HACCP team will be selected based on required qualifications.
We have a highly competitive expert team in food safety consisting HACCP specialist, food microbiologists, Food Science and Food Technologist, and food chemist.
M.R.S has extensive experience and expertise in the food industry, including HACCP audit programs. Our HACCP consultant is specialized in HACCP from University of Salford United Kingdom (The International Center for HACCP) have in-depth knowledge and awareness of how to structure and manage compliance programs for the many different business models that fall under the standard. Our experienced, perceptive, and clear-thinking auditors are equipped to interpret the standard properly and guide you efficiently through the registration process.
M.R.S has extensive experience and expertise in the food industry, including HACCP audit programs. Our HACCP consultant is specialized in HACCP from University of Salford United Kingdom(The International Center for HACCP) have in-depth knowledge and awareness of how to structure and manage compliance programs for the many different business models that fall under the standard. Our experienced, perceptive, and clear-thinking auditors are equipped to interpret the standard properly and guide you efficiently through the registration process.
M.R.S INTERNATIONAL FOOD CONSULTANTS
