HACCP (Hazard Analysis Critical Control Points)

HACCP (Hazard Analysis Critical Control Points) is a preventative approach or ‘risk assessment’ tool for identifying hazards, determining the risks associated with those hazards and the implementation of programmes to reduce, eliminate or manage these risks. The key controls used are called critical control points, where predetermined points for quantifiable reduction or elimination of a hazard are identified and have to be managed.

ASPL certification of HACCP is generally regarded as being credible certification. ASPL, HACCP Certificate provides confidence to Customers of organizations producing, Processing, Retailing Food Products for both domestic and export markets.