Hazard Analysis Critical Control Points (HACCP) is a process used for the identification, evaluation and control of food safety hazards.
Our HACCP program is underpinned by a series of comprehensive sanitation standard operating procedures.
CJNutraCon operates a HACCP program which, in combination with good hygienic practices and education of food handlers, is pivotal to ensure that the highest standards of food safety are met.
The CJNutraCon Quality Assurance (QA) Department conducts monitoring and auditing activities at all processing premises to ensure compliance with company and government programs. CJNutraCon operates an extensive sampling and testing program to verify that the strict standards applied in the processing areas produced food products that are of a a high quality and are safe.
