HACCP (Hazard Analysis Critical Control Point)
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
ASI Food Safety
As the leader in Food Safety, ASI is dedicated to providing the highest level of technical knowledge to ensure complete and well-documented audits. ASI Food Safety has been providing food safety audits since 1948. They serve companies across the globe conducting thousands of audits a year.
ASI’s customized solutions include SQF and BRC Certification Audits, GFSI Global Markets Protocol Assessment Reports, SQF audits, ASI Food Safety GMP audits and a full line of third-party GMP audits for food processors, consumer goods, packagers, distributors, gluten-free facilities, feed material production plants (FEMAS) and retail store chains.
ASI Food Safety is accredited by the International HACCP Alliance.
For current food safety reports, please visit usdareports.com.