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HACCP is internationally recognized protocol that addresses food safety by application of systematic approach of HACCP principles by food operators from procurement of raw materials to consumption of finished products. HACCP principles can be aligned with ISO 9001 quality management system to ensure effective food safety system.
URS scheme of ISO 9001 aligned with HACCP is UKAS accredited.
Hazard Analysis Critical Control Point certificate demonstrates to customers that the respective Organization is committed to producing and trading safe food. HACCP certification built around the seven principles include:
1) Hazard analysis
2) CCP identification,
3) monitoring procedures,
4) corrective actions,
5) verification procedures,
6) establishing critical limits, and
7) documentation and record-keeping.
Many leading manufacturers use the HACCP system for food safety management programs in compliance with Global Food Safety Initiatives (GFSI) audit schemes. HACCP applies to organizations of any type and size dealing in procuring and producing food products.