Leveraging on the capability of our talented staff, we are immersed in offering ISO HACCP 22000 Certification services. Clients may specify their requirements and provision and our team executes the services in compliance of the same. Making use of modern methods, we are able to execute the services well within the specified time frame. Our services are found as an enjoyable experience by our clients. Our success rate is close to 100% which makes us admired among our valued clients.
What is ISO HACCP/ 22000?
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, distribution and consumption of the finished product. Preventing problems from occurring is the paramount goal underlying any HACCP system. Benefits, in addition to enhanced assurance of food safety, are better use of resources and timely response to problems.
HACCP PRINCIPLES
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles :

• Principle 1 : Conduct a hazard analysis.
• Principle 2 : Determine the critical control points (CCPs).
• Principle 3 : Establish critical limits.
• Principle 4 : Establish monitoring procedures.
• Principle 5 : Establish corrective actions.
• Principle 6 : Establish verification procedures.
• Principle 7: Establish record-keeping and documentation procedures.

HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. The principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.
Objectives of Implementing a Food Safety and Food Quality Program :-
By implementing a food safety and food quality program, we can eliminate costs that result from poor quality and unsafe food products. Poor quality, for example, can be spotted as defective product, wastage, and product returns.
Besides, there are other costs associated with poor quality control such as :

• Reduction in Shelf Life.
• Loss of Customers.
• Reduction in Repeat Sales.
• Production Line Downtime.
• Excess Inventory.
• Product Liability.

Contact us now, to get your organization ISO/HACCP 22000 certified in the most effective and efficient manner while realizing the true benefits of the certification using our specialized ISO implementation methodology that is less time consuming, fast, easy to understand and implement, result oriented, time bound and cost effective.

Leveraging on the capability of our talented staff, we are immersed in offering ISO HACCP 22000 Certification services. Clients may specify their requirements and provision and our team executes the services in compliance of the same. Making use of modern methods, we are able to execute the services well within the specified time frame. Our services are found as an enjoyable experience by our clients. Our success rate is close to 100% which makes us admired among our valued clients.
What is ISO HACCP/ 22000?
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, distribution and consumption of the finished product. Preventing problems from occurring is the paramount goal underlying any HACCP system. Benefits, in addition to enhanced assurance of food safety, are better use of resources and timely response to problems.
HACCP PRINCIPLES
HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on the following seven principles :

• Principle 1 : Conduct a hazard analysis.
• Principle 2 : Determine the critical control points (CCPs).
• Principle 3 : Establish critical limits.
• Principle 4 : Establish monitoring procedures.
• Principle 5 : Establish corrective actions.
• Principle 6 : Establish verification procedures.
• Principle 7: Establish record-keeping and documentation procedures.

HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. The principles of HACCP have been universally accepted by government agencies, trade associations and the food industry around the world.
Objectives of Implementing a Food Safety and Food Quality Program :-
By implementing a food safety and food quality program, we can eliminate costs that result from poor quality and unsafe food products. Poor quality, for example, can be spotted as defective product, wastage, and product returns.
Besides, there are other costs associated with poor quality control such as :

• Reduction in Shelf Life.
• Loss of Customers.
• Reduction in Repeat Sales.
• Production Line Downtime.
• Excess Inventory.
• Product Liability.

Contact us now, to get your organization ISO/HACCP 22000 certified in the most effective and efficient manner while realizing the true benefits of the certification using our specialized ISO implementation methodology that is less time consuming, fast, easy to understand and implement, result oriented, time bound and cost effective.