Principle 1: Conduct a Hazard Analysis, the first step in HACCP is identifying potential hazards in each phase of food production. These hazards can be biological (bacteria, viruses), chemical (pesticide residues), or physical (foreign objects)
Principle 1: Conduct a Hazard Analysis, the first step in HACCP is identifying potential hazards in each phase of food production. These hazards can be biological (bacteria, viruses), chemical (pesticide residues), or physical (foreign objects)
The Hazard Analysis and Critical Control Points (HACCP) system is a science-based approach to food safety that prevents hazards in food production and handling.
Our team of brings a wealth of experience across various sectors within the Kenyan food industry. We specialize in guiding small and medium enterprises (SMEs) through the complex processes of system implementation, certification, and continuous improvement.
Aten Fields Moptions Centre
1st Floor (near Fahari Gardens Hotel Road) Nairobi, Kenya
Call – 0773 397 851
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