HACCP Food Safety

HACCP – FOOD SAFETY

HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring.

Benefits:

Prioritizes and controls potential hazards in food production

Control the major food risks, such as microbiological, chemical and physical contaminants

Can better assure consumers that its products are as safe as good science and technology allows

Reduce foodborne hazards, public health protection is strengthened

DCS provides your business a cost effective system for control of food safety. This preventive approach not only improves food safety management but also complements the other management system.