Prioritizing food safety will ensure your business survives and thrives. We write and implement HACCP Plans that satisfy inspectors and surpass customer expectations.
HACCP, or Hazard Analysis Critical Control Points, is a plan for addressing hazards in food businesses.
The Hazard Analysis portion involves identifying chemical and physical food hazards associated with your company.
Critical Control Points address the identified biological, chemical, and physical hazards associated with your food.
Our clients achieve HACCP certification by completing a 2-day accredited course which teaches principles of HACCP.
After finishing the course, they build a plan for their organization.
GFSC can create an HACCP plan for your organization if you prefer.
The Food Safety Modernization Act of 2011 grants the FDA the ability to inspect, warn, fine, recall product, and shut down any food business that isn't in regulatory compliance. Organizations that don't comply may be shuttered at any time, and because an HACCP plan may take a few weeks to produce, that could lead to being out of production for some time. Additionally, the HACCP helps to ensure you're producting safe food for your consumers and safeguarding your brand's integrity.
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