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HACCP ISO 22000

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HACCP stands for hazard analysis and critical control points and this code is made to ensure the safety and hygiene of the food. This code HACCP ISO 22000 provides the systematic method of analyzing food process and its crucial points are motioned to prevent unsafe food from reaching the consumers. We offer you reliable services for HACCP ISO 22000 Certification which is made and implemented to reduce the chance of chemical, physical and microbiological stuff reaching to customers. We are constantly developing and updating some forms and tools to ensure that clients receive the best possible part of our services. In addition, we are well known for our authentic HACCP ISO 22000 Certification Services.

HACCP/ISO22000 :- 

HACCP - Hazard Analysis Critical Control Point/ ISO 22000 Food Safety Management System

Is Your Organization Concerned ? 

Food contamination ?

Superior Food Quality ?

Better Market Image ?

preferred supplier status ?

conformance to international standards ?

From Commodity To Branded Product ?

International acceptance ?

Customer Satisfaction ?

What is HACCP / ISO 22000 FSMS :-

Hazard Analysis and Critical Central Point (HACCP) / ISO 22000 Food Safety Management System is a process control system designed to identify and prevent microbial and other hazards in food production and entire food chain. HACCP includes steps designed to prevent problems before they occur and to correct deviations through a systematic way as soon as they  are detected.

Such preventive control systems with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food.

HACCP / ISO 22000 enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety.

Benefits of HACCP / ISO 22000 FSMS :-

A preventative approach to food safety -

Can help identify process improvements.

Reduces the need for, and the cost of end product testing.

Is complementary to quality management systems such as ISO 9000.

Provides evidence of due diligence.

Reduces the likelihood of product recall adverse publicity.

Enhances customer satisfaction / reduces dissatisfaction.

Facilitates better understanding of food packaging safety issues throughout the organization.

Improves staff performance through the promotion of team spirit.

Improves staff morale and motivation through a cleaner working environment.

HACCP Principles :- 

The standard approach to HACCP is that specified by the Codex Alimentarius, 1997, and follows 7 basic principles:

1. Conduct a hazard analysis.

2. Determine the critical control points.

3. Establish critical limits.

4. Establish a system to monitor control of the CCP.

5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.

6. Establish procedures for verification to confirm that the HACCP system is under control.

7. Establish documentation concerning all procedures and records appropriate to these principles and their application.

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