- Main Navigation
- Services
- Certificates + IDs
- Hungary
- ...
- Certification of management systems
- Industry-specific certification
- Quality management in the food industry
HACCP
Target groups and purpose
The HACCP concept is suited to companies in the food, pharmaceutical, and cosmetics industries, as well as producers of cleaning agents and suppliers to these industries, particularly machine manufacturers. Implementing this standard demonstrates your commitment to hygiene.
Objectives
HACCP enables you to focus on factors that influence foods safety. You identify potential hazards and so prevent them occurring during production. HACCP is based on seven principles:
- Analysis of food hazards: biological, chemical or physical.
- Identification of critical factors: from raw materials and storage through processing and sales to the end consumer.
- Creation of monitoring limits and preventative measurements.
- Use of a monitoring system to check critical points on a continuous basis.
- Development of corrective measures.
- Creation of additional monitoring processes to guarantee that the HACCP system is working effectively.
- Documenting all processes.
