The Hazard Analysis and Critical Control Point (HACCP) method is, by definition, focused on identifying hazards which might result in consumers receiving harmful food products. HACCP was first utilized by the Pillsbury Company in 1959 to produce foods for the US space program. Since that time, HACCP has gained wide acceptance as the state-of-the-art control method for preventing biological, chemical and physical hazards from entering the human food distribution chain.

The HACCP system relies on 7 principles which are intended to assist food processors to prepare and manage a HACCP program tailored to their products, raw materials and processes.

1. Assess Hazards
2. Determine Critical Control Points (CCP's) for each Hazard
3. Determine Limits for each CCP
4. Establish CCP Monitoring
5. Establish Corrective Actions to be Taken When CCP Limits are Exceeded
6. Establish Record Keeping for HACCP system
7. Establish Procedures that verify that the HACCP System is Working Properly

Ravico is fully a HACCP certified company

Beside our HACCP plan, we work according to the AFSCA autocontrol regulations