HACCP
HACCP Certification
Hazard Analysis Critical Control Point
What is HACCP?
HACCP Certification is a management system which is internationally recognized to reduce hazards in food. Through the analysis and controlof the system, it helps to address the food safety of biological, chemical, and physical hazards from raw materials production, procurement and handling, to manufacturing, distribution and consumption of the finished products.
HACCP meets the requirements of the Codex Alimentarius Commission (CAC) to bring together international food standards, guidelines and codes of practice to ensure fair trade.
HACCP Certification is a management system which is internationally recognized to reduce hazards in food. Through the analysis and controlof the system, it helps to address the food safety of biological, chemical, and physical hazards from raw materials production, procurement and handling, to manufacturing, distribution and consumption of the finished products.
HACCP meets the requirements of the Codex Alimentarius Commission (CAC) to bring together international food standards, guidelines and codes of practice to ensure fair trade.
Who is HACCP for?
- HACCP is suitable for all types of organizations which is handling/related to food no matter big or small sizes.
- Organisation involved in food production, food packaging, food trading, food handling, food processing, etc.
- HACCP is suitable for all types of organizations which is handling/related to food no matter big or small sizes.
- Organisation involved in food production, food packaging, food trading, food handling, food processing, etc.
Benefits of HACCP:
- Cost Saving
- Give Confidence to stakeholders and consumer
- Manage food safety risks effectively
- Ensures compliant with law
- Continually review and improve your system
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