Hazard Analysis and Critical Control Points (HACCP) is a system that involves sorting, evaluating and managing hazards that affect product safety.

This system provides control at all stages of food production, storage or sale. At the same time, more attention is paid to the so-called "critical points" in which all the risks associated with the use of this food can be prevented, removed or reduced to an acceptable level.

The HACCP system is mandatory in the EU, USA, Australia, Canada, the EAEU countries, as well as in Armenia.

Our specialists will develop HACCP program for your production, help its actual implementation, and, if necessary, support certification according to ISO 22000 standard.