Golden Eagle Berries is working towards incorporating what many in the food industry believe will become the international food standard for food safety - the Hazard Analysis & Critical Control Points (HACCP).

HACCP is a food safety system focused on identifying and preventing hazards, from raw material to finished product. It is considered to be more efficient than most traditional inspection and quality control procedures that tend to be more reactive than preventive.

HACCP has the potential to identify areas of concern where failure has not yet been experienced. In essence, control is transferred from end product testing (i.e. testing for failure) into the design and manufacturing of foods (i.e. preventing failure). Unfortunately, no system is 100% error-free. For that reason, we intend to employing third-party verifications and tests on our end-product.

Its effectiveness has brought about many changes within the international and national food community. The HACCP is presently endorsed by several esteemed organizations, such as the Codex Alimentarius, a joint Food Standards Programme between the World Health Organization and the U.S.s Food & Drug Administration (FDA). The FDA currently uses HACCP for canned foods, seafood, and juices. They intend to expand the standards to most of the sectors in the U.S. food industry.

Advantages of HACCP
Focuses on identifying and preventing hazards from contaminating food.
Its recordkeeping allows investigators to see how well a firm is complying with food safety laws over a period rather than how well it is doing on any given day.
Places responsibility for ensuring food safety appropriately on the food manufacturer or distributor.
Helps food companies compete more effectively in the world market.
Reduces barriers to international trade.

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