HACCP Hazard Analysis and Critical Control Points

HACCP, is an international standard defining the requirements of a safe food management system. The HACCP system helps organizations focus on the hazards that affect food safety/food hygiene and the systematic approach to identification, assessment and implementation of critical controls limits at critical control points during food production, processing, manufacturing, preparation process. Ultimately, the implementation of HACCP system is a sign for delivering safe food products to customers.

ISO HACCP with tarde mark R_Co (Copy)