HACCP (Hazard Analysis and Critical Control Points)

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. 

Our cleaners and on-site supervisory staff are highly trained to ensure that the correct cleaning methodologies are used in your establishment to prevent cross contamination and maintain a safe and hygienic environment.