HACCP System
HACCP is a preventive food-safety system that identifies hazards at every stage of production and controls them before they reach the consumer. We prepare your facility to implement and document it.
The seven HACCP principles
- Conduct a biological, chemical and physical hazard analysis.
- Identify the critical control points.
- Set critical limits for each point.
- Establish monitoring procedures.
- Define corrective actions when a limit is exceeded.
- Establish verification procedures.
- Keep documentation and records.
Who needs HACCP?
Food and beverage factories, restaurants and central kitchens, caterers, food warehouses, poultry farms and date factories. Regulators, large clients and retail chains often require it as a condition of doing business.
Common questions
What is the difference between HACCP and ISO 22000?
HACCP is a method for controlling food hazards; ISO 22000 is a full management system that includes the HACCP principles and adds management and continual-improvement requirements.
Do you work with small restaurants?
Yes. We size the HACCP plan to the facility and its activity, without complexity it does not need.
What does your HACCP work include?
Hazard analysis, the HACCP plan and records, staff training, and an internal audit before the certification body's audit.
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Environmental Permits
Consultancy accredited by the National Center for Environmental Compliance: construction and operating environmental permits, new and renewed, in Al Khobar.
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ISO Certificates
Preparing facilities for ISO certification: quality 9001, environmental 14001, occupational health & safety 45001, food safety 22000 and laboratories 17025.
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