Our Group Company

FSM & HACCP
HACCP-based Food Safety Plans
  • To identify the hazard of raw materials and foods in term of presence of alimentary pathogens and toxic compounds.

  • To detect whether raw materials and foods are able to inhibit the growth and reproduction of microorganisms.

  • To identify potential sources of the hazard and places of contamination or its entry into the food chain.

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Sanitation
  • Keeping the facility clean can help prevent the contamination of food

  • Bacteria and viruses can spread quickly in a dirty environment - Salmonella & Hepatitis A

  • Must be done carefully and correctly

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