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HACCP

Haccp Standard Internationally Stands For Hazard Analysis And Critical Control Point. It Is A Recognized System For Reducing The Risk Of Safety Hazards In Food. All Businesses Involved In The Food Supply Chain From Producers To Retailers Can Use Haccp.
Principles Of The Haccp System:

The Haccp System Consists Of The Following Seven Principles:
·    Conduct A Hazard Analysis.
·    Determine The Critical Control Points (ccps).
·    Establish Critical Limit(s).
·    Monitoring The Ccp.
·    Establish The Corrective Action
·    Verification To Confirm That The Haccp System Is Working Effectively.
·    Establish Documentation Or Recordkeeping

Benefits Of Haccp:
·    Food Quality Standards Increase.
·    Consistency In Product Preparation And Production Of Safe Food.
·    Better Inventory Control.
·    Reduction Of Product Loss.
·    Effectively Manage Food Safety Risks Across The Entire Supply Chain And Avoids You Poisoning Your Customers.
·    Increase Effectiveness Of Staff, Thereby Promoting Teamwork And Efficiency.
·    Saves Your Business Money In The Long Run And Facilitate An Increase In Profit.

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