We are offering haccp certification services. Experience gained in the three more years of implementing the first revision, necessitated revision of the guidelines to develop the second revision in 2009. The aim being to address the challenges with a view to making the food registration process more practical. Chapter three contains food category-specific requirements for registration of food. In this chapter foods are categorized into high and low risk categories whereby the former category is further divided into high risk foods for special nutritional purpose and high risk foods for general purpose. Different forms of application for registration of food in each category are prescribed in this chapter and annexed to these guidelines. Chapter three contains food category-specific requirements for registration of food. In this chapter foods are categorized into high and low risk categories whereby the former category is further divided into high risk foods for special nutritional purpose and high risk foods for general purpose. Different forms of application for registration of food in each category are prescribed in this chapter and annexed to these guidelines.

We are offering haccp certification services. Experience gained in the three more years of implementing the first revision, necessitated revision of the guidelines to develop the second revision in 2009. The aim being to address the challenges with a view to making the food registration process more practical. Chapter three contains food category-specific requirements for registration of food. In this chapter foods are categorized into high and low risk categories whereby the former category is further divided into high risk foods for special nutritional purpose and high risk foods for general purpose. Different forms of application for registration of food in each category are prescribed in this chapter and annexed to these guidelines. Chapter three contains food category-specific requirements for registration of food. In this chapter foods are categorized into high and low risk categories whereby the former category is further divided into high risk foods for special nutritional purpose and high risk foods for general purpose. Different forms of application for registration of food in each category are prescribed in this chapter and annexed to these guidelines.