Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety and biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.
Anew Ceylon Tea and Spices (Pvt) Ltd manufactures its products as per the parameters of HACCP (Hazard Analysis and Critical Control Points) for implementing a systematic preventive approach to safety throughout processing stages. These quality standards ensure that each cup of tea you enjoy has been processed under the most hygienic conditions.