HACCP Certification

HACCP stands for Hazard Analysis and Critical Control Point and it is mainly designed to identify and minimize hazards in food production. In other words, HACCP is a process in which food safety is addressed by the analysis and control of biological and physical hazards. It is a global recognized standard for food safety and provides high credibility to the potential clients.

HACCP define for the prevention of hazards not for the finished product inspection it helps to provide guideline to the organization on how to analysis the hazards and how to reduce or control them for human consumption. The main objective of HACCP is process and makes the product safe. The Preventive approach of HACCP is helps to improve the food management system as well as improve the quality management system.

Benefits of HAACP

  • Improve food quality and food safety management system.
  • Improve the market value of the organization.
  • Reduce risk in food production system.
  • Develop team work among the employees.
  • Time saving and cost saving process.
  • It helps to ensure that you are compliant with the law.
  • Commitment to produce safe and quality food for human consumption.

Implementation of HACCP

  • Collecting basic information of the company via application. The certification body must accept the application and needs to record or maintain all the information on the HACCP database.
  • The application received shall be reviewed by the team to ensure that the compliance requirement have been fulfilled.
  • Performs the Gap Analysis to cover all the clauses and section of the quality standards and Gap Analysis is done to check the Gap between company planned things and achieved things.
  • Documentation Review.
  • Conduct an audit to ensure the system is working.
  • Recommend to award certification.

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