Hazard Analysis Critical Control Point – HACCP
International Standards Certification (ISC) has developed HACCP Certiifcation for domestic food producers, manufacturers, and food service organisations that need to demonstrate to their suppliers and customers that they have implemented a system of food safety hazard controls.
This is based on the principles and practice outlined in Hazard Analysis Critical Control Point (HACCP) System and Guidelines for its Application, issued by the Codex Alimentarius Commission.
- Identification, assessment, and control of food hazards namely- physical, chemical and biological, including identification of critical control points (from growing to consumption)
- Establishment of critical limits, monitoring of the control measures, and
- Corrective action plan to be used when limits are exceeded.
Like any management system. It also includes requirements for documenting and verifying to ensure that the system is meeting its goals.
The international guideline for HACCP and all HACCP –based food safety management systems is the seven HACCP Principles and twelve Application Steps outlined in Hazard Analysis Critical Control Point (HACCP) System and Guidelines for its Application, issued by the Codex Alimentarius Commission of the World Health Organisation (WHO) and the Food & Agriculture Organisation (FAO) of the United Nations (Alinorm 97/13A, Appendix II).
- A Customer Focus
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- Process Approach
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ISC is accredited by JAZ-ANZ. All certification awarded by ISC is recognised internationally by signatories of the International Accreditation Forum (IAF) Multi-Lateral Agreement.
For more information on all Global and Local Recognition.
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