What is HACCP?
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food safety, pharmaceutical safety, etc. that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) 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
Today HACCP is being applied to industries other than food, such as cosmetics and pharmaceuticals
This method, which in effect seeks to plan out unsafe practices, differs from traditional "produce and test" quality assurance methods which are less successful and inappropriate for highly perishable foods
Why should my organization implement HACCP?
HACCP is important because it prioritizes and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. By reducing food-borne hazards, public health protection is strengthened.
Why should my organization apply for HACCP certification?
Satisfactory assessment of your management system leads to the award of a certificate of registration and enables clients to use the ASYS INTERNATIONAL CERTIFICATION logo on stationery and marketing material. Certification can be beneficial because of increased pressure by customers and consumers, to demonstrate your commitment to local authorities and other licensing organizations, to gain independent feedback on the effectiveness of your food safety system, to improve your organization's image.
Why choose World Certification Services?
ASYS International Certification can provide independent certification of Food Safety Systems using HACCP principles. Companies requiring such certification will be required to meet the requirements of the Audit Schedule HAS/1 which is freely available. HAS/1 was developed by leading food experts employed by ASYS.