Hazard Analysis and Critical Control Point (HACCP) is a scientific and rational approach to food safety which analyses potential hazards, determines the critical control points in a food process and develops monitoring procedures to determine if the hazards identified are being effectively controlled.
Consultancy: Management Systems & Standardization
Standards make an enormous and positive contribution to most aspects of our lives. Standards ensure desirable characteristics of products and services such as quality environmental friendliness, safety reliability,efficiency and interchangeability and at an economical cost.
Training: Management Systems & Implementation
These are a series of tested and delivered programs, which Could be customised to your needs we also assist corporate managers to adapt, develop and deliver brand specific training and orientation programs.