HACCP (Hazard Analysis Critical Control Point) is the systematic preventative approach to food safety.

HACCP can be used by any organization directly or indirectly involved in the food chain and pharmaceutical industry including:

• Farms, fisheries and dairies
• Processors of meats, fish and feed
• Manufacturers of bread and cereals, beverages, canned and frozen food
• Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers
• Manufacturers of prescription and non-prescription drugs and remedies.

With a view to improve productivity and reduce cost, new concept like HACCP has been put in practice. The improvement is evident in various areas of Operations and has been contributing positively to the overall performance of the organisation.