HACCP
HACCP Certification & Implementation in Kenya
The foundation of all food safety: find the points where things can go wrong, and control them — provably.
A What it is
HACCP is a systematic method for food safety: analyse the hazards in your process, identify the critical control points where they must be stopped, set measurable limits, monitor them, and keep records that prove it. It is the core of GMP expectations, KEBS requirements, and every serious buyer audit.
B Who needs it
- Any facility producing, processing, or handling food, feed, or beverages
- Businesses preparing for KEBS permits or supermarket supplier audits
- Facilities building towards ISO 22000 — HACCP is the engine inside it
- New processing plants that want food safety designed in from day one
C How RQG gets you there
- HACCP study and plan development with your team, on your floor
- Critical control point identification, limits, and monitoring design
- Operator and team-leader training so monitoring actually happens
- Verification, record systems, and pre-audit review
Every engagement follows our Assess → Prepare → Certify → Improve path.