Hazard Analysis Critical Control Point – HACCP
“HACCP helps to drive continuous improvement through your food safety management system”
Hazard Analysis Critical Control Point – HACCP is a system which identifies. evaluates, and controls hazards which are significant for food safety. HACCP is a process based approach which is used internationally to provide assurance that food is safe for consumption.
International Standards Certification (ISC Global) has developed HACCP Certiifcation for domestic food producers, manufacturers, and food service organisations that need to demonstrate to their suppliers and customers that they have implemented a system of food safety hazard controls.
This is based on the principles and practice outlined in Hazard Analysis Critical Control Point (HACCP) System and Guidelines for its Application, issued by the Codex Alimentarius Commission.
ISC Global’S Key Principles of HACCP Certification
- A Customer Focus
- Business Leadership: Helping you and your business
- Involvement of People
- Process Approach
- System Approach to Management
- Continual Improvement
- Factual Approach to Decision Making
- Mutually Beneficial Supplier Relationship