HACCP is an internationally recognised system used to identify and manage hazards, and reduce the risks of food contamination across the whole production process. HACCP stands for Hazard Analysis Critical Control Point. The principles of HACCP based Food Safety Management Programs are:
- Hazard analysis
- Identifying critical control points
- Establishing critical limits
- Taking corrective action
- Keeping records
- Verifying results
As early as the 1960s several companies came together to create HACCP in a bid to control biological, chemical and physical hazards in the food production process. In order to meet the standards at all stages of the production process from raw material production to distribution must operate within the safe limits of the HACCP Guidelines.
Many of the world’s leading food manufacturers use the HACCP Food Safety Guidelines as a basis for their food safety and quality management programmes.
Eagle's state of the art product inspection systems are able to be further enhanced with their specially designed software solutions allowing you maximum uptime and compliance with HACCPs Food Safety Guidelines.
These tools are designed to improve the functionality, reporting and quality assurance traceability of Eagle’s x-ray inspection systems, including:
- SimulTask™ - image analysis software for enhanced contaminant detection and ease of use, available on every Eagle machine
- TraceServer™ - data collection software to optimize production efficiency, available on every Eagle machine