Relevant to any small or large food, feed, and farm operators, manufacturers, producers and distributors.
Hazard Analysis Critical Control Point (HACCP) addresses food safety through the analysis of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of a finished consumer product.
HACCP Plan Setup
Consultant will develop HACCP Plan based on information provided to them by the facility following the 12 steps of HACCP (template provided by ASITC). This does not include pre-requisite programs, SOPs, etc.
Estimated Time Needed: 1-3 days
HACCP Plan Review and Maintenance
Consultant will review the clients current HACCP Plan to ensure the plan is compliant and accurate to their actual operations. The consultant will then fix any issues found during the review process. This does not include pre-requisite programs, SOPs, etc.
Estimated Time Needed: 1 day