technology

HACCP preventive controls

Hazard analysis and critical control points — identifying and controlling biological, chemical and physical hazards — the method every food safety scheme rests on, promoted internationally by the FAO and WHO.

Where it's used

FSMA and HACCP certification for bio-food
Third-party audit, certification and testing that lets a food business prove its safety system works — FSMA Section 204 traceability with key data elements and critical tracking events, the FSSC 22000 Version 7 transition running to May 2027, HACCP preventive controls, and the laboratory verification underneath all of it.
regulatory-legal 11 min