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Services:
HACCP Certification:
Hazard Analysis and Critical Control Point (HACCP) is a process control system designed to identify and prevent microbial and other hazards in food production.
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 involves a system approach to identification of hazard, assessment of chances of occurrence of hazards during each phase, raw material procurement, manufacturing, distribution, usage of food products, and in defining the measures for hazard control.
Benefits from HACCP
- helps identify process improvements
- reduces the need for and the cost of end product testing
- reduces the likelihood of product recall & adverse publicity
- facilitates better understanding of food packaging safety issues throughout the organization
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ISO BENEFITS :
- Improve Documented processes
- Customer satisfaction
- Better products and services
- Improved quality & profit levels
- Improved communications
- Cost savings
- improved efficiency and productivity
Minimize waste, inappropriate or
rejected work and fewer complaints.
- Reduces the likelihood of product recall
& adverse publicity
- Reduced duplication of inspections
- Open up the market place to increased
opportunities.
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