HACCP (Hazard Analysis and Critical Control Point)

HACCP / HACCP (Hazard Analysis and Critical Control Point) is a structured and internationally recognized operational method that helps organizations in the food and beverage industry identify their food safety risks, avoid food safety hazards and address compliance legal.

Our Production Plants have established and implemented the process of certification of the Hazard Analysis and Critical Control Point System according to NC 136: 2007, as a basis for the food safety management system, ensuring that the specific hazards identified are controlled in order to ensure the safety of the food.
The HACCP system also contributes to a more efficient use of resources and a more timely response, with the implementation of food safety measures, in addition to:
• Offer confidence to consumers about food hygiene.
• Determine the hazards that product safety can have.
• Increase competitiveness among organizations in the food industry.
• Introduce the use of new products and technologies.
• Promote compliance with the requirements.