Hazard Analysis Critical Control Points (HACCP)

HACCP for Fresh-Cut Processing Operations

HACCP is an acronym for Hazard Analysis Critical Control Points. HACCP is a preventative system of hazard control. It is a common sense, risk-based approach designed to establish strategies to prevent, eliminate or reduce the occurrence of food contamination. This system requires control over all aspects of a food production operation. The raw materials, the process, the environment, personnel, storage and distribution are all factors that are considered.

The FDA has mandated HACCP in the seafood and juice industry & the USDA (under FSIS) has mandated HACCP in the meat and poultry industries. In addition, HACCP has been endorsed worldwide by organizations such as CODEX Alimentarius (a commission of the United Nations), the European Union and countries including Canada, Australia, New Zealand and Japan.

PrimusLabs.com being well versed in these HACCP principles, is able to provide a customized HACCP program to our clients and assist in the implementation, monitoring, technical support and troubleshooting of the program. PrimusLabs.com provides bilingual training of client personnel in all aspects of the HACCP program to verify the completeness and performance of a company's HACCP plan.