HACCP

The objective of HACCP is to define the requirements for hazard analysis and critical control points (HACCP) based system that any food business needs to implement for the production of safe and suitable food. HACCP – Standard is based on the Recommended International Code of Practice: General Principles of Food Hygiene (CAC/RCP 1 – 1969 as amended)

Certification Procedure:

The Certification Procedure is a multiple-step process. The certification cycle is described briefly:

  • Application for certification from client
  • The offer from IRQS India
  • Offer acceptance from client and order confirmation by IRQS India
  • Pre-audit (optional)
  • Certification audit – (Stage 1 + Stage 2)
  • Issuance of the certificate of successful completion of the certification audit
  • Surveillance audits at a defined period
  • Recertification audit after 3 years

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