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Hazard Analysis and Critical Control Points, or HACCP, is a systematic framework for identifying where contamination risk is highest in a process, then building controls specifically around those points rather than inspecting only at the end.
For us, that means mapping every step from raw ingredient intake to final packaging, flagging critical control points — like moisture thresholds or metal detection — and setting measurable limits at each one.
Every batch is logged against this framework, with records kept well beyond what regulation requires, so any question about a specific lot can be answered with data, not guesswork.
It's less a certificate on the wall than a discipline built into how every batch moves through the facility.
