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HACCP Certification

HACCP (Hazard Analysis & Critical Control Points) is the internationally acknowledged structured operating method that helps organizations in the food and beverage industry identify their food safety risks, prevent food safety hazards and address legal compliance. HACCP is compulsory in several countries, including the US and the EU. HACCP principles and guiding principle for its application have been adopted by the Codex Alimentarius Commission. The HACCP system is science based and recognizes exact hazards and measures for their control to confirm the safety of food.

HACCP (Hazard Analysis and Critical Control Points) is a preventive food safety management system in which every step in the manufacture, packing and distribution of a food product is examined for microbiological, physical and chemical hazards.

The actual application of HACCP will improve the ability of companies to: protect and increase brands and private labels, promote consumer confidence and conform to regulatory and market needs.

HACCP (Hazard Analysis and Critical Control Point) is a system that supports food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.

A HACCP System requires that possible hazards are recognized and controlled at specific points in the procedure. This includes biological, chemical or physical hazards. Any company involved in the manufacturing, treating or handling of food products can use HACCP to minimalize or remove food safety hazards in their product.

HACCP stands for - Hazard Analysis Critical Control Point. HACCP system that includes a series of processes for procedure control and sensitive points in the food chain, with the eventual aim that the consumer routines the food in the state and in a manner that will be safe for his health.

HACCP Plans are prepared for each procedure or product, and recognize possible hazards and controls in place to make assured the hazards are removed or controlled to confirm acceptable levels in the food product.

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