Certification
HACCP
Issued by Codex Alimentarius
Hazard analysis and critical control points across production.
What This Certification Means
HACCP, short for Hazard Analysis and Critical Control Points, is the systematic, preventive approach to food safety on which modern standards are built. It identifies biological, chemical, and physical hazards at each step of production and defines the critical control points, such as metal detection, where those hazards are managed. It is the foundation beneath our ISO 22000 and BRC systems.
Applies to
Product Lines Covered
Audit support