HACCP is a widely recognised and used product safety management principle in food manufacturing, processing, treatment and service organisations. Implementation of HACCP is a legislative requirement for the food industry in many countries. This approach has significant benefits to organisations operating within the food supply chain as it enables them to determine key controls over processes and concentrate resources on activities that are critical to ensuring safe food. HACCP can be used by any organization directly or indirectly involved in the food chain and pharmaceutical industry including: o Farms, fisheries and dairies o Processors of meats, fish and feed o Manufacturers of bread and cereals, beverages, canned and frozen food o Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers o Manufacturers of prescription and non-prescription drugs and remedies Retailers, the food industry and Government in particular are concerned about ensuring that food is produced safely and that the consumer has confidence in the product. This has led to an increase in legislation over time that has focussed upon ensuring safe systems of food production. In the UK the 1995 Food Safety Amendment Regulations, for the first time required manufacturers and providers to adopt HACCP to ensure food safety.HACCP (Hazard Analysis and Critical Control Points) and ISO certifications serve different purposes, but are also complementary. HACCP focuses on the sanitation of facilities, equipment and products, all of which must meet government and municipal standards. ISO is a quality control method. Both standards can be implemented either individually or simultaneously. In our opinion, HACCP certification is more of a priority for companies in the food industry. It is a food safety methodology that relies on the identification of critical control points in food production and preparations processes.

HACCP certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders. The HACCP system is a process control system guidelines which is applicable to any organization those who are dealing with Manufacturing, trading, supply, retailing, packing, transportation, farming etc of food product. Food quality control is an important measure that must be taken to prevent contamination and misuse of food supplies by manufacturers and distributors to protect the health of consumers. HACCP certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders. The food supply chain for food and beverages is vital for the health of the nation. A HACCP system is a preventative approach to controlling food safety. HACCP moves away from reliance on end product testing to a more proactive, Food is a basic need and its safety of great importance to consumers.

HACCP is a widely recognised and used product safety management principle in food manufacturing, processing, treatment and service organisations. Implementation of HACCP is a legislative requirement for the food industry in many countries. This approach has significant benefits to organisations operating within the food supply chain as it enables them to determine key controls over processes and concentrate resources on activities that are critical to ensuring safe food. HACCP can be used by any organization directly or indirectly involved in the food chain and pharmaceutical industry including: o Farms, fisheries and dairies o Processors of meats, fish and feed o Manufacturers of bread and cereals, beverages, canned and frozen food o Food service providers such as restaurants, fast food chains, hospitals and hotels and mobile caterers o Manufacturers of prescription and non-prescription drugs and remedies Retailers, the food industry and Government in particular are concerned about ensuring that food is produced safely and that the consumer has confidence in the product. This has led to an increase in legislation over time that has focussed upon ensuring safe systems of food production. In the UK the 1995 Food Safety Amendment Regulations, for the first time required manufacturers and providers to adopt HACCP to ensure food safety.HACCP (Hazard Analysis and Critical Control Points) and ISO certifications serve different purposes, but are also complementary. HACCP focuses on the sanitation of facilities, equipment and products, all of which must meet government and municipal standards. ISO is a quality control method. Both standards can be implemented either individually or simultaneously. In our opinion, HACCP certification is more of a priority for companies in the food industry. It is a food safety methodology that relies on the identification of critical control points in food production and preparations processes.

HACCP certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders. The HACCP system is a process control system guidelines which is applicable to any organization those who are dealing with Manufacturing, trading, supply, retailing, packing, transportation, farming etc of food product. Food quality control is an important measure that must be taken to prevent contamination and misuse of food supplies by manufacturers and distributors to protect the health of consumers. HACCP certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders. The food supply chain for food and beverages is vital for the health of the nation. A HACCP system is a preventative approach to controlling food safety. HACCP moves away from reliance on end product testing to a more proactive, Food is a basic need and its safety of great importance to consumers.