HACCP (Hazard Analysis Critical Control Point)

HACCP (Hazard Analysis Critical Control Point) is the systematic preventative approach to food safety. It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
This approach has significant benefits to organisations operating within the food supply chain as it enables them to determine key controls over processes and concentrate resources on activities that are critical to ensuring safe food.
Retailers, the food industry and government regulatories in particular are concerned about ensuring that food is produced safely and that the consumer has confidence in the product. This has led to an increase in legislation over time that has focussed upon ensuring safe systems of food production.

Who should implement HACCP System ?

HACCP system is designed for Hotels (3-7 Star), Catering Kitchens, Food & Beverage Manufacturing & Processing, Large and Chain Restaurants, Food Warehouses and Hypermarkets.

Advantages of HACCP System

    ► Consistent delivery of Safe Food
    ► Reduce the risk of food poisoning
    ► Increase customer confidence
    ► Provides market protection
    ► Reduce costs through reduction in product wastage
    ► Provide consistent quality product
    ► Compliance with Food Safety Regulations
    ► Develops a food safety culture in the company
    ► Internationally recognized

How Hygeia helps you to implement HACCP System

Hygeia your food safety partner will help you to implement HACCP system in your company through the following steps:
    ► Gap Analysis/ Structural Survey
    ► Pre Requisite Program Implementation
    ► Conduct Hazard Analysis and Implementation
    ► HACCP Plan Implementation
    ► Documentation
    ► Submitting HACCP Manual prepared based on Codex Alimentarius and Local Food Safety Regulations

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Phone:    Tel: +971 4 2837740    Fax: +971 4 2837741
Email:     info@hygeiagc.com