HACCP Certification:

Hazard Analysis and Critical Control Point (HACCP) is a process control system designed to identify and prevent microbial and other hazards in food production.
The HACCP technique does this by identifying the risks, establishing critical control points, setting critical limits, and ensuring control measures are validated, verified and monitored before implementation.
HACCP involves a system approach to identification of hazard, assessment of chances of occurrence of hazards during each phase, raw material procurement, manufacturing, distribution, usage of food products, and in defining the measures for hazard control.
Benefits from HACCP:

  1.   helps identify process improvements
  2.  reduces the need for  and the cost of end product testing
  3.  reduces the likelihood of product recall & adverse publicity
  4. facilitates better understanding of food packaging safety issues throughout the organization 

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