The HACCP (Hazard Analysis Critical Control Point) is a basic food safety system, which provides the principles to address food safety through the analysis and control of potential hazards (biological, chemical, physical, allergens), from the raw material selection and handling, to manufacturing, distribution and consumption of the finished product. The HACCP system is a legal requirement for all the companies in the food chain and it must be implemented by the time they are operated. The HACCP principles are also a part of more demanding Standards such as ISO 22000, BRC, IFS, FSSC 22000.
HACCP – A FOOD SAFETY SYSTEM
BENEFITS OF ISO 9001:20015
- Ensures the safety of the food products.
- Enhances employee’s commitment for food safety
- Demonstrates compliance with the food safety regulations
- Reduces foodborne hazards and prevents food poisoning incidents
- It can be a part of an integrated management system (IMS), in combination with other standards such as the ISO 9001, ISO 14001, ISO 45001 etc.
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