HACCP

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention 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 (CCP's) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc.

The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) use mandatory juice, seafood, meat and poultry HACCP programs as an effective approach to food safety and protecting public health. Meat and poultry HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.

UICL understands all these issues and can perform the necessary assessment /Improvement to help you achieve HACCP.

WHY CHOOSE UICL ?

Our Expertise

UICL can help every client in the industry to meet the highest standards of quality.

Our Unique features:

• Cost Effective services.
• Our certificates can be verified Online on website.
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• Fast and Reliable Services
• Valid in Supplier Evaluation
• Valid National & International Level