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Hazard Analysis & Critical Control Point

HACCP certification instantly demonstrates to customers your commitment to producing or trading in safe food. This evidence-based approach can be particularly beneficial when you are subject to inspection by regulatory authorities or stakeholders.

Demonstrating a real commitment to food safety through HACCP compliance can also transform your brand and act as an effective entry-to-market tool, opening up new business opportunities around the world.

HACCP certification built around seven principles:

  • Conduct Hazard Analysis of biological, chemical or physical food hazards
  • Determine critical control points
  • Establish critical control limits, for example, minimum cooking temperature and time
  • Establish a system to monitor control of Critical Control Points
  • Establish corrective actions
  • Establish procedure for verification to confirm that the HACCP system is working effectively
  • Establish documentation and record keeping

Benefits OF HACCP Certification

  • A HACCP Plan acknowledges the responsibilities of the industry for food safety.
  • A HACCP Plan minimizes the limitations of traditional food management systems such as end-product testing and inspection.
  • A HACCP Plan improves consumers’ confidence in the product.
  • A HACCP Plan minimize the possibility of food poisoning.
  • In a long run, a HACCP Plan lowers production cost on raw material wastage and food recall.

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