What is HACCP?

HACCP (Hazard Analysis Critical Control Point) is a Globally Recognized technique for preventing microbiological, chemical, and physical contamination in the food or supply chain.

The HACCP technique does this by tracing the risks, establishing critical control points and limits, and ensuring control measures are validated, verified, and monitored before implementation.

Who can use HACCP?

All organizations involved in the food supply chain from producers to retailers can implement HACCP. companies include, but are not restricted to,

• Fruits & Vegetables, Dairy Products
• Fish & Fishery Products
• Nuts & Nut Products
• Bakery & Confectionary ,Hotels
• Meat & Meat Product
• Spices & Condiments ,Cereals
• Fast Food Operations
• Restaurants

How to get HACCP Certification?

We make the HACCP certification process simple IAS will appoint a Certification co-ordinator who will guide you and your business certification process.

7 Principles HACCP System:

In order to ensure food safety at every stage of food production (from purchasing to serving) should be carried out and monitored Tightly.

The HACCP system is a systematic and scientific approach to identify, assess, and control of hazards in the food production process. In HACCP system, food safety control is integrated into the design of the process rather than on end-product testing methods.

The seven principles of a HACCP System are:

1. Analyze hazards
2. Determine critical control points
3. Establish limits for critical control points
4. Establish monitoring procedures for critical control points
5. Establish corrective actions
6. Establish verification procedures
7. Establish a record system

HACCP Certification Procedure

• Contact IAS with the completed Application form, we will contact you to discuss the specific details about the haccp certification.
• Identifying the product or the range of product to be certified
• Registration of product or range of product to be certified
• Submission of first documentation by manufacturer (Based on Certification standard, including test certificates)
• Evaluation of documentation
• Visiting the location and auditing the products to ensure the product meets the HACCP certification requirements.
• Submission of final documentation along with additional clarification.
• Final document evaluation and recommendation
• Award of HACCP Certificate