HSE Group offers Hazard Analysis and Critical Control Point (HACCP) service

From June 1, 2021, the introduction of the HACCP system has become mandatory for business operators engaged in the production and / or processing of food (other than primary production or the production of alcoholic beverages).

HACCP is a food safety management system that aims to identify, prevent and eliminate potential hazards in the food production process.

The system is based on 7 basic principles:

• Hazard analysis
• Identify critical control points
• Set critical boundaries
• Monitoring procedures
• Corrective actions
• Verification
• Record production