HACCP Certification
Swordfish being prepared.
HACCP (hazard analysis of critical control points) is a non-traditional, non-continuous inspection technique recommended by the National Academy of Sciences. It is a more scientific, analytical, and economical approach than that provided by traditional inspections and quality control methods.

It focuses on problems prevention and problem solving and relies heavily on proper monitoring and record keeping by the industry. One of the economic benefits of this program is that it provides for reduced destructive sampling of product compared to the end product sampling required under traditional inspection systems.
Impressive sword!
Loins expertly cut.
HACCP over the last couple of years has had a positive worldwide impact on the seafood industry and will continue for years to come.

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P & G Trading Co, Inc. 2 Ott Street
Trenton, New Jersey 08638
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