We import foods from many different cultures around the world, so it is imperative that we focus on having the best tools and systems in place to ensure quality, safety and consistency for our customers and business partners. We're pleased to demonstrate our commitment to quality and safety by acheiving GMP / HACCP certification for our facility in Novato, California.
Hazard Analysis Critical Control Point (HACCP) is a scientific process control system for identifying and preventing biological, chemical and physical hazards in the food production and distribution process. The HACCP review of our operations, including an audit of our Good Manufacturing Practices (GMP), was conducted by Scientific Certification Systems (SCS) www.scscertified.com, one of the leading food safety audit and certification service companies in the U.S.
The seven key principles of HACCP are: conduct a hazard analysis; identify critical control points; establish critical limits for each critical control point; establish critical control point monitoring requirements; establish corrective actions; establish record keeping procedures; and establish procedures for ensuring the HACCP system is working as intended.