Hazard Analysis of Critical Control Points is the most advanced and universally accepted international system for food safety management. HACCP is a systematic approach to hazard identification, assessment of risk and control.The HACCP approach for food safety moves away from testing of the final product, and instead emphasizes on raw material and process control. HACCP provides a structured and systematic approach to the control of identified hazards, which may be biological, chemical or physical. A Critical Control Point (CCP) is a raw material, stage, practice or operation within the process where a hazard has been recognized and steps are in place to eliminate, prevent or reduce the possibility of the hazard occurring.
ARC SOP's and policies are fully HACCP compliant by SGS are implemented for our foodservices operations.
ARC is also ISO 22000-2005 certified with HACCP Certificate.