Quality Assurance

HACCP (Hazard Analysis and Critical Control Point: pronounced “Ha-sip”) is a comprehensive preventative food-safety system engineered and utilized to protect the food from actual and potential hazards.

The HACCP system has since been refined for use in the broader food processing industry to maintain the safety of the general food supply.

The core of HACCP is the Hazard Analysis, used to evaluate a food process (harvesting, distribution or manufacturing) and to identify all potential biological, chemical and physical hazards. These hazards are evaluated for their potential to cause harm and for the likelihood of their occurrence. Control points for the hazards are defined and Critical Control Points are established for points in the process that could result in harm if they are left uncontrolled.

HACCP procedures are regularly monitored by Ministry of health, as well as Jaradah fish ’s own Quality Assurance staff.