Facility
Food Safety by Design: Inside a HACCP-Compliant Processing Facility
What HACCP really means in day-to-day operations — critical control points, hygiene zoning, and the traceability system behind every carton.
HACCP — Hazard Analysis and Critical Control Points — is the international standard governing food safety in export processing. On paper, it is a system. In practice, it shapes everything from how a facility is laid out to how workers move through it.
Our Karachi facility is zoned into raw, processing and packing areas with strict one-way flow. Personnel and equipment do not cross zones without a wash-down. Air handlers keep the packing hall at positive pressure to prevent contamination.
Every carton leaving the facility carries a lot code that ties back to its source orchard, its harvest date, the operator on the packing line, and the reefer container it was stuffed into. In a food-safety recall — rare, but consequential — that traceability is the difference between hours and days.
