Hazard Analysis Critical Control Points (HACCP)
David Palazzoli, MVATC Senior Manufacturing Consultant & Certified HACCP Program Manager/SQF Program Manager

Increased competition in the global economy has forced a shift in expectations from customers.  Customers’ expectations for consistent quality of products and services have become very important and affect company profitability.  Hazard Analysis Critical Control Points (HACCP) Certification demonstrates to customers and investors a commitment to quality by the avoidance of hazards in food products. It further documents processes providing a framework for sustainable continuous improvement.

               Benefits to having a HACCP program include:

• Increased access to new local and international markets
• Improved reputation as a company which exceeds standards for quality
• Increased efficiency and productivity
• Increased customer satisfaction
• Increased confidence for your company and its current or potential investors

Every company’s implementation of MVATC’s HACCP Program is different and MVATC takes a three-pronged training and development approach.

• Formal classroom training
• Customized individual training
• Mentored implementation

Congress recently enacted and the President has signed into law the FDA Food Safety Modernization Act (FSMA). MVATC can assist you in understanding the new law and preparing your organization with technical and auditing services to meet your Food Safety needs.