Coole Road, Multyfarnham,Mullingar, Co. Westmeath. N91 WC67
+353 44 9371680

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The purpose of this food safety program is to identify and control, prevent and eliminate food safety hazards.

The HACCP Team have identified the Scope of this study as being:

From the intake of product to the arrival of the finished product at the customers, taking into account all possible Microbiological, Chemical or Physical hazards which could occur during this process.

The HACCP Team will ensure that all

working practices adhere to all current food safety legislation.

The HACCP team have determined to address the potential of Microbiological, Chemical and Physical contamination through the process of Intake, Handling, Storage, Quality Control and Distribution of product from intake to delivery of the product to the customers.

The HACCP team will also take into consideration all potential hazards from the Country of Origin of all sourced products.

The purpose of this food safety program is to identify and control, prevent and eliminate food safety hazards.

The HACCP Team have identified the Scope of this study as being:

From the intake of product to the arrival of the finished product at the customers, taking into account all possible Microbiological, Chemical or Physical hazards which could occur during this process.

The HACCP Team will ensure that all working practices adhere to all current food safety legislation.

The HACCP team have determined to address the potential of Microbiological, Chemical and Physical contamination through the process of Intake, Handling, Storage, Quality Control and Distribution of product from intake to delivery of the product to the customers.

The HACCP team will also take into consideration all potential hazards from the Country of Origin of all sourced products.