HACCP, or to give it its full name, Hazard Analysis and Critical Control Point, is a set of government guidelines on how to manage the food hygiene and safety procedures in your food business.

It is a systematic approach to identifying potential hazards and risks associated with any production process. Thus allowing them to be corrected before they become a problem, which leads to less unnecessary end product testing and more on preventing failure from occurring in the first place, ensuring consistent quality every time.

We use the same techniques for our quality control systems. To ensure good quality products, we only use the finest quality ingredients from reputable suppliers. Using these ingredients, which are satisfactory for our needs, we have implemented controls and procedures on traceability for our flours and ingredients, also monitoring of temperatures during the production and baking process.

To learn more about HACCP, visit the Food Standards Agency Website.