The responsibility of providing safe food to the consumer is shared by many people in every stage in the production of food, including consumers, themselves. Since most consumers receive their food from retail and food service establishments, a significant share of the responsibility for providing safe food to the consumer rests with these facilities. we understand the value of working together with regulatory authorities, operators of retail and food service establishments , as this can make the greatest impact on food safety.
1: Conduct a hazard analysis 2: Determine the critical control points (CCPs) 3: Establish critical limits 4: Establish monitoring procedures 5: Establish corrective actions 6: Establish verification procedures 7: Establish record-keeping and documentation procedures.
The practical and effective method of hazard control embodies the concept of active managerial control that will reduce the occurrence of risk factors that lead to out-of- control hazards. We conduct risk-based inspections and always thrive for possible solutions and improvements on any issue pertaining to Food Safety.