Best Haccp Certification

HACCP (Hazard Analysis and Critical Control Points) is a risk management system that identifies, evaluates, and controls hazards related to food safety throughout the food supply chain. While all seven HACCP principles are included in the ISO 22000 standard, it may still be implemented as a separate risk management system.
A HACCP program can be implemented for control of physical, biological, and chemical risks throughout your operations. The plan helps assure regulating authorities and customers that you are taking every reasonable precaution to assure food safety. It also helps you reduce contamination-related food losses and improve the design of new food products
So far, in developing the HACCP plan, your HACCP team has identified biological, chemical, and physical hazards in the raw materials and the ingredients you use as well as in the steps of your process. For each food safety hazard reasonably likely to occur, you have identified a preventive measure. Your next step is to find the point or points in the process where these preventive measures should be applied.