HACCP stands for Hazard Analysis and Critical Control Points. International food-law and markets require food-producers to provide systematic HACCP-concepts of their processes – a comprehensive evaluation of potential hazards involved with their productions, followed by measures taken to prevent the occurrence of problems and controls with documentation to show that the system is working. Hazards to be covered can be chemical, physical or biological problems.

From the HACCP-dossier of your processes you gain an insight in the quality of your production and the measures to take to provide safe food.

Customers in food-industry increasingly demand that suppliers guide their processes based on a HACCP-study.

Moritz food safety offers the development of customized and clear HACCP-dossiers for your company.