Our Food Safety Foundation: HACCP

At Egypt Herbs, our commitment to safety is built upon the internationally recognized Hazard Analysis and Critical Control Points (HACCP) system. This science-based, systematic approach allows us to proactively identify, evaluate, and control food safety hazards from the field to your facility.

The 7 Principles in Practice

1. Hazard Analysis

Identifying potential risks (e.g., microbial pathogens, foreign material, pesticide residues) unique to dried herbs and spices.

2. Critical Control Points (CCPs)

The steps in our process where control is essential to prevent or eliminate a hazard. Our key CCP is the validated sterilization process (e.g., steam treatment).

3. Critical Limits

Defining the minimum temperature, time, or specification that must be met at the CCP (e.g., 121°C for X minutes to ensure pathogen reduction).

Global Standard Verification & Certification

Our HACCP system is integrated into a comprehensive Food Safety Management System (FSMS) that meets the most stringent global benchmarks, ensuring compliance for international clients and distributors.

SGS Verification

We engage SGS, a world leader in inspection, verification, testing, and certification, to conduct independent, regular audits. This ensures consistent adherence to our FSMS and international requirements.

ISO 22000

This certification proves we meet the world standard for Food Safety Management Systems, covering communication, system management, and prerequisite programs.