Hazard Analysis Critical Control Point (HACCP)

Hazard Analysis Critical Control Point (HACCP) is a way to pinpoint and address food safety with regard to biological, physical, or chemical hazards. Companies involved in the process of growing or producing seafood for distribution, as an example, should be aware of these regulations when planning their logistics needs. 

This HACCP system aims to reduce potential risks to an acceptable level or eliminate them entirely. Such procedures are necessary for people who raise and ship fish, produce dairy products, or other raw foods easily contaminated. Carriers who specialize in reefer services, or who will transport such cargo, should be well-versed in these regulations. 

Get expert guidance on navigating complex regulations and compliance requirements with our comprehensive resource blog. It offers in-depth resources and practical advice to ensure your business stays compliant while optimizing your shipping processes.

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