HACCP Certification Services

HACCP stands for Hazard Analysis and critical control points. A food safety management system based on the principles of HACCP is a systematic approach to identifying and dominant hazards, whether microbiological, chemical or physical, that might create a threat to the assembly of safe food – in easy terms, it involves identifying what might fail during a food system and planning a way to stop it. There are seven core HACCP principles – Hazard Analysis Critical control Points Critical Limits Critical control point Monitoring Corrective Actions Verification Record Keeping