“Delivering World-Class Technology, Innovative Processes, and Cutting-Edge Products to the Food Industry”
Food Safety & Hazard Analysis Critical Control Point (HACCP) is a process control system, designed to identify & prevent microbial and other hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations, as soon as they are detected, as per Guidelines and Recommendations issued by Codex Alimentarius Commission which advocates the adoption of HACCP.
HACCP enables the producers, processors, distributors, exporters etc. to utilize technical resources efficiently and in a cost effective manner in assuring food safety.
FTI provides – Co-ordination and Assistance to identify the requirement related to Food Safety Management System, Supplier’s Audit, BRC, ISO 22000:2005, FSSC 22000, HACCP, Training for Food Standards, Product Labelling, Preparation of Documents and its Implementation for the clients globally, through its experienced team of Food Safety Experts and Food Scientist & Food Technologist.
