HACCP Hazard Analysis and Critical Control Point

WHAT IS HACCP?

HACCP (Hazard Analysis and Critical Control Point) is a widely recognised food safety management system that helps you demonstrate that you keep your food safe from hazards. It’s about demonstrating to others that you understand what could make your food unsafe to eat, and making sure that you stop food becoming detrimental and dangerous to health.

The most important aspect of HACCP is that it is a preventative system rather than an inspection system of controlling food safety hazards. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realised. The system is used at all stages of food production and preparation processes including packaging and distribution.

Why choose HACCP?

·        Demonstrates that you have identified critical areas of risk in your operations relating to food

·        Helps reduce costs by avoiding product recalls, wastage and contamination related issues

·        Provides confidence that you produce safe, high quality food products which meet stringent specifications

Why choose Alcumus ISOQAR for your certification?

·        UKAS accredited services demonstrating our competence and impartiality

·        Our Expert Auditors’ industry experience is matched to your organisation’s activity, enabling you to get the most out of your assessment

·        Our audit fees are among the lowest in our sector

·        We provide audits and answer queries quickly and efficiently

·        We offer a consistent and professional service resulting in a practical and meaningful audit experience

·        We have an enviable record for customer satisfaction

·        Besides having Egypt based auditors, we can also deliver certification audits internationally

Service Steps

Pre-assessment is an optional service that is offered for companies that wish to get the highest possible understanding of their readiness prior to undergoing a certification assessment.
The certification audit has two parts stage 1 and stage 2. The objective of these two audits is the confirm your companies Food Safety Management System adheres to all the ISO Requirements.
Surveillance audits are required to be conducted annually. Depending on the organization’s request for a six-month surveillance services are also provided.
Upon acceptance by the Certification Committee, ISOQAR issues a Certificate of Registration that is valid for 3 years and enters the newly certified organization into ISOQAR’s List of Registered Firms.

Make A Difference With ISOQAR