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)
The Certification Procedure is a multiple-step process. The certification cycle is described briefly:
Thank you for contacting us.
You are very important to us, all information received will always remain confidential. We will contact you as soon as we review your message.