Haccp Certification Service

Service Details:

Overview

Food safety is a global concern. Not only because of the continuing importance of public health, but also because of its impact on international trade. Effective Food Safety Systems shall, therefore, manage and ensure the safety and suitability of foodstuffs.

In many countries worldwide, legislation on the safety and suitability of foodstuffs requires "HACCP" to be put in place by any food business or organisation, carrying out any or all of the following activities: preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply of foodstuffs.

According to EU Directive 93/43/EEC on Food Hygiene all food business operators in the European Union shall implement HACCP.

They shall ensure that adequate safety procedures are identified, documented, maintained and reviewed on the basis of the principles used to develop the system of HACCP ("Hazard Analysis and Critical Control Point").

The Joint FAO/WHO Codex Alimentarius Commission describes a series of steps, including the 7 HACCP principles giving guidance for the application of the HACCP system. The General Principles of Food Hygiene, as recommended by Codex, form an intrinsic part of this document "Requirements for a HACCP based Food Safety System".

The 7 principles and the guidelines for the application of HACCP have been combined with basic elements of quality management systems (ISO 9000) to establish the Requirements for a HACCP based Food Safety System.

The food business operators shall have identified any step in their activities which is critical to ensure food safety and shall have developed, implemented, maintained and reviewed adequate safety procedures, applying the principles of HACCP, including the general principles of food hygiene, and where appropriate the relevant codes of practice and the food safety legislation.

HACCP "Requirements" are not intended for application by suppliers and/or service companies to food businesses, like suppliers of packaging, food equipment, industrial cleaning services, etc..

Food Safety

Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

Food Safety Hazard

A biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control

Biological Hazard

• Pathogenic microorganisms (e.g., bacteria, viruses)
• Parasites

Physical Hazard

• Parasites

Chemical Hazard

• Metal, glass, etc.
• Pesticides
• Drug residues
• Unapproved food and color additives
• Decomposition (safety only, e.g., histamine)

Food Safety Management System: ISO 22000

A management system designed to enable organizations to control food safety hazards along the food chain in order to ensure that food is safe at the time of consumption.

Benefits

HACCP implementation improves/leads to We offer a customized training programme on HACCP for

• Conformance to Legal and Regulatory Requirements
• Provide recognition throughout the supply chain as the single standard approach to Food Safety
• Compliance with the Codex HACCP principles.
• Access to new markets through inclusion in the database of certified suppliers.
• Increase profits by aligning your products to retailer/consumer requirements.
• Improves the SAFETY and QUALITY of your product
• Demonstrates sustainable production and manufacturing best practices

Service Details:

Leveraging on the proficiency of our proficient personnel, we are indulged in rendering HACCP Consultant ServicesDue to high demand, we render this service as per client’s demand. In this service, we render dissimilar types of promotional hoarding board printing. 

Service Details:

We are the leading HACCP ISO 22000 certification consultants, consultancy service provider, HACCP iso 22000 certification training provider agency located at Ahmadabad in India. We offer these services to various products manufacturing industries associated with food chain. HACCP ISO 22000 food safety certification registration made for control for food hazards.