Food Safety Training & Consulting

Hazard Analysis and Critical Control Point (HACCP) is a preventive and proactive food safety management tool that is internationally recognized for ensuring that food safety hazards are identified and controlled.

A HACCP-based food safety management system provides the foundation for GFSI recognized standards, including SQF, BRCGS, and FSSC 2000, as well as CFIA Preventive Control Pan (PCP) and the U.S. FDA Food Safety Plan.