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HACCP Certificate

HACCP

HACCP stands for Hazard Analysis Critical Control Point. The HACCP system, which includes a series of best practices and procedures for process control and sensitive points in the food chain, aims to ensure that the consumer uses the food in a manner that will be top-quality and safe for their health. The HACCP system, recognized as an international standard for food production since the seventies, follows a certification process similar to other top certification schemes.

This process is divided into 5 steps:

  • Preparation of HACCP
  • Development of HACCP plan
  • Implementation of HACCP plan
  • the system by the international certification body
  • Maintenance and monitoring of the HACCP system

 

HACCP Principals:

  • The implementation of hazard analysis
  • Determine Critical Control Points (CCP). For each risk identified.
  • Establishing critical limits, maximal and / or minimum value, by which biological, chemical and physical hazards in order to control the pedagogical prevention.
  • Determination of procedures / processes for monitoring CCPs
  • Determination of corrective measures in case the monitoring shows that the CCP is not within the critical limits.