HACCP Certification

HACCP is the internationally recognized risk-based methodology for managing food safety. Implementing a HACCP-based food safety management system will help increase customer confidence and expand your market. 

The audit is conducted based on the Codex Alimentarius General Principles of Food Hygiene: Good Hygiene Practices (GHP) and the Hazard Analysis and Critical Control Point (HACCP) System.

Good Hygiene Practices (GHP)

    • Premises location and structure
    • Equipment maintenance and calibration
    • Cleaning and sanitation
    • Pest control systems
    • Personal hygiene and training
    • Allergen management
    • Recall procedures
    • Control of operation
    • Product labelling
    • Transportation

Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application

    • Principle 1: Conduct a hazard analysis and identify control measures
    • Principle 2: Determine the Critical Control Points (CCPs)
    • Principle 3: Establish validated critical limits
    • Principle 4: Establish a system to monitor control of CCPs
    • Principle 5: Establish the corrective actions to be taken when monitoring indicates a deviation from a critical limit at a CCP has occurred
    • Principle 6: Validate the HACCP plan and then establish procedures for verification to confirm that the HACCP system is working as intended
    • Principle 7: Establish documentation concerning all procedures and records appropriate to these principles and their application

For additional information or to request a service, please contact us.