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A Hazard Analysis and Critical Control Point (HACCP) Implementation

Preventing food safety problems from occurring has been the paramount goal underlying any HACCP system. HACCP is a management system aimed at addressing food safety via the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. The HACCP system is mandatory to each food establishment, and must be tailored to its individual product, processing and distribution conditions.

GNHI is highly committed to its customers, providing the individually tailored HACCP system development and implementation services for their specific food establishments. GNHI’s HACCP development and implementation use systematic approach to the identification, evaluation, and control of food safety hazards, following basic principles:

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  • Conduct a hazard analysis

  • Determine CCPs

  • Establish critical limits

  • Establish monitoring procedures

  • Establish corrective actions

  • Establish verification procedures

  • Establish record-keeping and documentation procedures.

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