Trust Us To Lead The Way In Certification And Compliance
Knowledge And Expertise
Thorough Understanding Of The Framework, Its Requirements, And Best Practices For Implementation
Proven Track Record
Successful Track Record Of Helping Clients Achieve Compliance, With Positive Client Testimonials And Case Studies.
Strong Project Management Skills
Ensure The Compliance Engagement Runs Smoothly And Is Completed On Time And Within Budget.
Experienced Team
Possession Of Experienced Professionals, Including Auditors, Consultants, And Technical Experts
Exceptional Customer Service
Committed To Excellent Customer Service With Clear Communication, Responsive Support, And A Focus On Satisfaction.
Competitive Pricing
We Prioritize Delivering High-Quality Services With Competitive Pricing That Provides Exceptional Value To Our Clients
FAQs
FREQUENTLY ASKED
HACCP stands for Hazard Analysis Critical Control Point. It is a systematic approach to food safety that identifies, evaluates, and controls hazards throughout the food production process to ensure the production of safe and wholesome food products.
HACCP is important because it provides a proactive and preventive approach to food safety. By identifying and controlling potential hazards at critical points in the food production process, it helps prevent foodborne illnesses and ensures consumer safety.
HACCP certification is relevant to any organization involved in the food industry, including food manufacturers, processors, distributors, retailers, and food service providers. It is applicable to businesses of all sizes, from small-scale operations to large enterprises.
Unlike traditional food safety management systems, which rely on end-product testing and inspection, HACCP focuses on prevention rather than detection. It identifies critical control points and implements control measures to mitigate risks throughout the entire production process.
The seven key principles of HACCP are: a) Conducting a hazard analysis b) Determining critical control points (CCPs) c) Establishing critical limits for each CCP d) Monitoring CCPs e) Establishing corrective actions f) Verifying the effectiveness of the HACCP system g) Establishing record-keeping and documentation procedures.
Developing a HACCP plan involves conducting a hazard analysis, identifying critical control points, establishing critical limits, implementing monitoring procedures, developing corrective actions, and creating record-keeping procedures. It requires a multidisciplinary team with expertise in food safety.
Yes, HACCP can be integrated with other management systems, such as ISO 9001 (quality management) and ISO 22000 (food safety management). An Integrated Management System (IMS) streamlines processes, reduces duplication of efforts, and improves overall efficiency in managing multiple aspects of an organization's operations.
The time required to implement HACCP varies depending on the complexity and size of the organization, as well as its current food safety practices. It typically involves several months of preparation and training.
To achieve HACCP certification, an organization must develop and implement an effective HACCP plan, conduct internal audits to verify compliance with the plan, and undergo an external audit by a certified HACCP certification body.
HACCP certification is not always mandatory, but it may be required by regulatory authorities or customers to demonstrate a commitment to food safety. Even if not mandatory, implementing HACCP is highly recommended for all food businesses to ensure consumer safety and comply with international food safety standards.
