HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) Principle :
 
It is a systematic preventive approach to food safety and address physical, chemical and biological hazards as a means of preventive rather than finished product inspection.

HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as critical control points can be taken to reduce or eliminate the risk of the hazards being realized.

As the system is used at all stages of food production and preparation processes, pest control management through MAXPRO’s IPM Strategy is a critical component in the HACCP plan.
 
 
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