STPLogo

STPLogo

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Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive process to ensure food safety, in a logical and objective way.

It is applicable in the food industry although it is also applied in the pharmaceutical, cosmetic and all kinds of industries that manufacture materials in contact with food. It identifies, evaluates and prevents all risks of contamination of products at the physical, chemical and biological level throughout all the processes of the supply chain, establishing preventive and corrective measures for their control aimed at ensuring safety.

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