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

HACCP-based food safety management system includes all the GFSI recognized standards such as SQF, BRC, FSSC 2000, as well as CFIA Preventive Control Pan (PCP) and U.S. FDA Food Safety Plan.