HACCP Safety and Control
To protect themselves, multinational food manufactures, retailers and grocers are asking their suppliers to implement a Food Safety Management System.
The F&B sectors within the Hospitality market depend on HACCP programmes implementation to secure their flawless and healthy operation and maintain
a high level of Customer Trust.
HACCP is based on Seven Principles:
1. Conduct a Hazard Analysis
2. Identify the Critical Control Points
3. Establish Critical Limits
4. Establish Monitoring Procedures
5. Establish Corrective Actions
6. Establish Record Keeping Procedures
7. Establish Verification Procedures
and QualityGRowth ltd
can implement all Seven (7) for you successfully.
for Hospitality Qualitative Services
Excellence in HACCP ISO application
Benefits of HACCP
The primary purpose of a HACCP system is to protect people from food borne illness,
but the benefits of the system also extend to the company.
- Increased confidence in your products
- Ability to reach markets and customers that require
a HACCP based system
- Reduced Liability
- Effective process management
- Improved quality and consistency
We go back a long way working with Statistical Process Control, Quality Control,
and Management Systems, as back as 1982 in USA when Mr. Christos J. Gorgolis received
the CHA accreditation by the AH & LA Institution.
Quality Growth Ltd, based in London, UK,
is a group of experienced auditors / inspectors with a long history of integrity,
professionalism, and respect for our clients.
Our job is to conduct a fair, comprehensive objective audit and inspection that will
determine if your management system, your process or your product is in conformance
to a specified requirement.
The maturity level of our auditors / inspectors prescribes a conscious effort to
raise the overall level of performance delivered by certification bodies and helps
"de-mystify" the certification process, making it a positive and rewarding experience
for your business.