FOOD SYSTEM FUNCTIONALITY

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    Is your food ingredient functional? Is it safe?  Do you have a HACCP protocol in place? Is it HALAL?

 

HACCP Logo is provided to the manufacturer/processor for use on the product packages after appropriate CCPs (Critical Control Points) are designated, verified and audited, on-site, at the processing plant.

A detailed process is carried out to identify biological, chemical and physical dangers in the ingredients, additives, processing aids and contact surfaces.  Detailed evaluation of processing lines and visualization of each line in clear (controlled) process flow sheets result in the identification of critical CCPs that are carefully monitored.  A HACCP team, comprising of all relevant personnel, is set up and  trained. The HACCP coordinator is trained and given continuous telephonic or E-Mailed help, when required, after the verification and implementation is over..

Key Benefits

  •  HACCP is a must for all local and export oriented food manufacturers. It is mandated by law for some food products and recommended for others.
  •   HACCP can prevents food safety hazards before they take place. It can potentially save lives.
  •   HACCP can prevent potential litigations.

Capabilities

 

Capability 1
Clear understanding of regulations and recommendations related to HACCP.
Capability 2
Familiarity with food safety, processing, and handling.
Capability 3
 Real world experience under different conditions. Extensive experience in the US, Europe and Asia.

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Last modified: 04/21/03