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Contact SupplierHazard analysis and critical control points (haccp) is a systematic preventive approach to food and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. Haccp is used in the food industry to identify potential food safety hazards, so key actions at critical control points (ccps) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging and distribution. cdg haccp certification & verification audit program, is a comprehensive review of how your haccp plans are being implemented. You'll receive a thorough verification to help you determine if your haccp plans are working as written. The auditor reviews your plans, your records and makes on-site observations.
CDG has developed a haccp certification program, which focuses on improving food safety for the food industry. This program uses the codex alimentarius as the basis and is customized based on the individual company's business model. benefits of haccp certification certification indicates that facilities are in compliance with haccp based food safety regulations haccp is an internationally recognized food safety tool which provides greater credibility with current and potential customers around the globe reduced risk of unsafe products through the identification and management of risks to food safety at critical control points employing a haccp-system demonstrates your commitment to proactively managing food safety increased confidence in your products quality from both customers and within your organization.
CDGÂ technical team is comprised of some of the most accomplished food scientists in key food industry sectors. We know the food industry intimately.
CDG Certification HACCP Certification (Hazard Analysis and Critical Control Points) focuses on the a sepsis of facilities, equipment and products, to control the process and sensitive points in the food chain; with the goal of consumers, food used is safe for their health. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing. HACCP is a process control system designed to identify and prevent microbial and other hazards in food production, according to Bureau of Indian Standards. ISO 22000 HACCP Certification in India turns an organization into a reliable source of food product suppliers that a client can trust undoubtedly. The Management holds responsibility for the control of the health hazard factors and provides assurance on the safety of the food product. Food safety is the concern of all organization whether it is private or government across the world.
ISO 22000 HACCP offers the best standard to implement all across the organization which helps to develop a safe and reliable standard across the organization. It provides a systematic method for analyzing food processes, determining the possible hazards and designating the critical control points necessary to prevent unsafe food from reaching the consumer. Hazard Analysis and Critical Control Points’ or HACCP on the other hand is a systematic preventive approach that evaluates the hazards of the production process rather than the inspection of the finished product. HACCP Certification is based on the internationally recognized Codex Alimentarius Commission's standards on Recommended International Code of Practice -General Principles of Food Hygiene and Hazard Analysis and Critical Control Point (HACCP) System Guidelines for Its Application.