HACCP Certification
HACCP Certification
HACCP (Hazard Analysis Critical Control Point) is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain. The HACCP technique does this by identifying the risks, establishing critical control points, setting critical limits and ensuring control measures are validated, verified and monitored before implementation. The effective implementation of HACCP will enhance the ability of companies to: protect and enhance brands and private labels, promote consumer confidence and conform to regulatory and market requirements.
Who can use HACCP?
All businesses involved in the food supply chain from producers to retailers can use HACCP. Enterprises include, but are not restricted to, those linked with:
Fruits & Vegetables
Dairy Products
Fish & Fishery Products
Nuts & Nut Products
Bakery & Confectionary
Hotels
Meat & Meat Products
Spices & Condiments
Cereals
Restaurants
Fast Food Operations
School/College
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