British Certifications inc

HACCP

Abstract

HACCP is a system that identifies health risks that adversely affect the safety of products and specify in

detail the figures for control

These risks fall into three categories:

• Biological (eg yeasts, fungi, pathogens)

• Chemical (eg pesticide residues, packaging materials, detergents and disinfectants, toxic substances, heavy metals, sulphite, methanol, biogenic amines, potassium ferrocyanide, cyanide, etc.)

• Physical (eg, foreign material in food: metals, stones, wood, plastic, insects, etc.)

OBJECTIVES AND BENEFITS OF THE INSPECTION IS

Advantage of this certification is the smallest number of claims in relation to other standards. The certification ensures the company recognition in the continuing quest for continuous improvement to reduce the potential risk to the food import or production processes. Even facilitate transactions of the company with others, and strengthens its position against the internal and external competition.

In addition, the certification through inspections conducted by the certification body, ensures the company benefits and opportunities arising from the remedial measures and proposals for improvement and informative information provided by the inspection team.

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2010-10-06
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2010-10-06
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