The Hazard Analysis Critical Control Point (HACCP) concept has been used in the food industry to control hazards associated with food processing.  In a nutshell, HACCP involves the identification of potential hazards, the development and implementation of risk mitigation procedures, and the maintenance of supporting documentation.  The application of HACCP was previously limited to food manufacturing; however, HACCP applications to the process of food packaging have begun to take hold.

The packaging supplier is now seen as a crucial step in the overall process of ensuring food safety, which begins with manufacturing and ends with consumption.  As a result, direct food contact packaging is now treated as a food ingredient in most cases.

Plas-Pak (WA) achieved their HACCP Accreditation in January 2016 through Food Safety Plus, giving our customers in the Food and Pharmaceutical Industries the guarantee that their products are manufactured under strict guidelines in a clean environment.  This HACCP Accreditation is subject to an annual review.

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