HACCP is designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards, including those caused by cross-contamination.

During the development of a HACCP system, potential hazards are identified and control measures are implemented at specific points in the manufacturing process.

HACCP:
- Provides a more systematic approach to ensuring food safety than traditional inspection procedures
- Places more responsibility for ensuring food safety on the food manufacturer than traditional inspection    programs
- Is based on science, rather than simply past experience or subjective judgment
- Focuses on preventing problems before they occur, rather than trying to detect failures through
   end-product testing.

HACCP is internationally recognized as the primary means for enhancing food safety throughout the food chain, and is increasingly being used around the world.

Minor Bros. uses a state of the art Automated Feeding system called DataStor to manufacture all of our feed.  This ensures that a quality product is produced each and every time.