Hazard Analysis and Critical Control Points (HACCP) is a systematic PREVENTIVE approach to food safety issues. This approach addresses physical, chemical and biological hazards from the preventative aspect rather than in finished product inspection. HACCP is used in the food industry (and is now being applied to other industries such as pharmaceuticals and cosmetics) to identify potential food safety hazards so that key actions known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realized. Enterprise Systems Analytics works with its food processing sector clients to "plan out" possible unsafe practices rather than relying upon the more traditional quality assurance methods of risk alleviation. We achieve these goals through the implementation of well-established principles of HACCP compliance, starting with a comprehensive hazard analysis, establishing record keeping procedures and corrective actions if necessary, and verification that the procedures are operating as intended.
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