Hazard Analysis Critical Control Point (HACCP) is a prevention-based system used throughout the flow of food through your operation to assure food safety.  HACCP identifies and monitors hazards to food, and identifies key processes in the flow of food where these hazards can be controlled. HACCP provides the most progressive method available for ensuring food safety by identifying hazards (possible sources of contamination), and focusing on prevention and control.

We have been developing and implementing HACCP plans for over 20 years for retail food establishments, food processors, and the seafood industry.

We analyze food handling methods throughout the entire flow of food through your operation, in a systematic, scientific manner, in order to identify hazards and critical control points, establish critical limits, and develop monitoring procedures, appropriate corrective actions, and records to show that you are in compliance with your HACCP plan at all times.

Implementing a well-designed HACCP program provides food establishment operators and food handlers with a high level of control over product safety. If you conduct one or more specialized processes at the retail level, you are required to have a HACCP plan. Let us help you design a plan for your specific product, and process, and equipment.

These processes include, but are not limited to the following:

• Acidification, fermentation, or adding components, or additives to extend shelf life, or to render a product shelf stable (including sushi, salt cod, sauerkraut, kimchi, etc.)
• Curing, smoking, or drying of meat, poultry, & fish to extend shelf life
• Custom Animal Processing
• Live Molluscan Shellfish Tanks
• Reduced Oxygen Packaging (including cook-chill, sous-vide, & MAP)
• Sprouting