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Food Safety and Quality Control from Farm to Table

1. Introduction to Food Safety and Quality Control 1.1. Importance of Ensuring Food Safety and Quality Ensuring the safety and quality of food products is of utmost importance as it […]


7 Basic Principles Of HACCP

HACCP (Hazard Analysis and Critical Control Points) is a systematic method for identifying, assessing, and controlling risks to food safety that relies on the following seven basic principles: 1.Conduct a […]


What is the Critical Limit in food safety?

A critical limit in food safety refers to the specific criteria set for each Critical Control Point (CCP) in a Hazard Analysis and Critical Control Points (HACCP) plan. It is […]

critical control points

What are the Critical Control Points (CCP’s) in food production

Critical Control Points (CCPs) refer to specific stages in the food production process where control measures can be applied to prevent or reduce hazards that could pose risks to food […]