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.
HACCP applicable to :-
Farms, fisheries and dairies
Processors of meats, fish and feed
Manufacturers of bread and cereals, beverages, canned and frozen food
Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers
Manufacturers of prescription and non-prescription drugs and remedies
1. HACCP CERTIFICATION SERVICES
Hazard Analysis and Critical Control Points
CDG CERTIFICATION LTD.
DELHI-9999974494 , MUMBAI-9769240046
KOLKATA-9874259106
2. INTRODUCTION OF HACCP CERTIFICATION
HACCP focuses on the sanitation of facilities, equipment and products, all
of which must meet government and municipal standards. ISO is a quality
control method. Both standards can be implemented either individually
or simultaneously. In our opinion, HACCP certification is more of a
priority for companies in the food industry.
3. The international guideline for HACCP and all HACCP-based food safety
management systems is the seven HACCP Principles and twelve Application
Steps outlined in Hazard Analysis Critical Control Point (HACCP) System and
Guidelines for its Application. Hazard Analysis and Critical Control Point
(HACCP) is a process control system designed to identify and prevent microbial
and other hazards in food production.
4. BENEFITS OF HACCP CERTIFICATION
•Improved food safety
•Increased business awareness of food risks
•Greater product and raw ingredient traceability
•Increased buyer and consumer confidence
•Consistency in inspection criteria
•Promotion of internal review of processes
•Compliance with food law
•Reduction in complaints
5. 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. HACCP (Hazard Analysis Critical
Control Point) is an internationally accepted technique for preventing
microbiological, chemical and physical contamination along the food supply
chain.
