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HACCP(Hazard Analysis Critical Control Point)

Establishing food safety protocols has become extremely important in recent years, and in the wake of these concerns, the Hazard Analysis Critical Control Point (HACCP) protocol has become crucial to achieving success in this area. HACCP is a control system for preventing three potential hazards during food processing, namely, the commingling of foreign matter in food products, microbial contamination, and tampering with chemical substances.

Penta-Ocean has developed a comprehensive service that encompasses protocols for zoning plans, conveyor lines and health control programs, designing and executing these along HACCP guidelines.

Penta-Ocean constructs distribution centers as well as port facilities and has accumulated considerable experience in this area. These include the construction of freezing facilities and frozen food distribution centers. In the food-processing field, the Company has constructed confectionary factories, repacking centers and food-preparing facilities for every stage of food production - from processing of raw materials to the processing of foods and final distribution to market. Penta-Ocean accepts inquiries related to the introduction of HACCP systems.