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.
HACCP certification, enforced by agencies such as the US Department of Agriculture's Food and Safety Inspection Service (FSIS) and the Food and Drug Administration (FDA), is a scientific process control system designed to eliminate contaminants at critical points in the food production and distribution process. HACCP certification helps to prevent, as much as possible, harmful contamination in the food supply system.
Demonstrating a real commitment to food safety through HACCP compliance can also transform your brand and act as an effective entry-to-market tool, opening new business opportunities around the world.
Our global network of food experts can help you focus on the hazards that affect food safety and hygiene by carrying out HACCP audits. By systematically identifying where the hazards are and setting up control limits at critical points during the food production process, it is then possible to focus on the hazards that affect food safety and hygiene.
Certification services that reduces risks and saves time for organizations while educating, empowering and enabling leadership to implement, improve and integrate management systems and strategic initiatives.
