HACCP (Hazard Analysis & Critical Control Points) or Hazard Analysis and Critical Control Points, is a study based on the systematic identification of specific risks and measures to control them, in order to ensure food safety.

The HACCP Study is based on the principles of the Codex Alimentarius (Food Code), with the main purpose of identifying the key points (Critical Control Points) to prevent, limit or eliminate all possible physical, chemical and biological risks that may appear in a food at all stages of the production process and their disposal. 

HACCP scientific report certification is mandatory in many countries, including the US and the entire EU.

We offer you with the preparation of a complete technical report:

– Identification of the verification procedures, which confirm that the HACCP system is working effectively
– Design Flow Chart depending on the business activity
– Risk Analysis – Identification and evaluation of all possible risks that may appear and determination of preventive measures to control them
– Adherence to strict safety and hygiene procedures 
– Ensuring safe and healthy products – Consumer protection and respect
– Optimizing the quality of products and services 
– Education personnel at each stage of production 
– Compliance with legislation of food and modifications
– We take care of them microbiological analyses, where required