CERTIFICATIONS • HACCP

HACCP-Based Food Safety Systems

Pro Foods Group operates under food safety systems built on Hazard Analysis and Critical Control Points (HACCP) principles. HACCP is a globally recognized methodology used throughout the food industry to identify potential hazards and implement preventative controls during production. Our HACCP programs form the operational foundation of our SQF Level 3 certified facility, supporting safe food manufacturing through structured monitoring, documented procedures, and controlled production workflows.

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Gloved technician inspecting sealed powder pouches on a production line, ensuring fill accuracy and packaging integrity in a controlled food manufacturing environment
Technician operating a control panel beside an automated packaging line, monitoring production of sealed powder pouches in a clean and controlled manufacturing environment

Understanding HACCP

Hazard Analysis and Critical Control Points (HACCP) is a preventative food safety system used to identify and control potential biological, chemical, and physical hazards during food manufacturing.

Rather than relying only on final product testing, HACCP focuses on evaluating production processes to identify stages where potential risks could occur. These stages—known as Critical Control Points (CCPs)—are monitored to ensure safety limits are maintained.

HACCP systems are widely used across the global food industry and serve as the foundation for many modern food safety certification programs, including SQF.

Technician analyzing powdered product samples using laboratory equipment to validate safety, consistency, and compliance within a controlled food testing environment

Why HACCP Systems Matter in Food Manufacturing

HACCP-based food safety programs help manufacturers proactively manage potential risks throughout production while maintaining consistent operational controls.

Key Points

How HACCP Principles Are Applied in Our Facility

Our HACCP-based food safety programs focus on preventative controls and structured monitoring across the production environment.
1

Hazard Analysis

Production processes are evaluated to identify potential biological, chemical, and physical hazards.

2

Critical Control Point Monitoring

Key stages within manufacturing are monitored to ensure safety parameters remain within defined limits.

3

Documentation & Verification

Monitoring procedures are recorded to maintain food safety documentation and compliance oversight.

4

Corrective Action Procedures

Defined processes allow for rapid response if any production parameter moves outside established control limits.

Manufacture in a HACCP-Based Production Environment

Our HACCP-based food safety systems help maintain consistent production standards while supporting regulatory compliance and industry best practices for food manufacturing.

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