Iso 22000:2005 Haccp Certification

These ISO 22000:2005 HACCP Certification Prevent problems like presence of microbes, toxins, adulterants, etc. before they occur and to correct them as soon as they are detected
HACCP Is recognized and respected by the scientific community as well as international food quality organizations as the most effective approach to the manufacture of safe food.

ISO 22000 : 2005 (HACCP) Certification is built around seven principles:
Analysis of food hazards: Biological, chemical or physical .
Identification of critical control points: Raw materials, storage, processing, distribution and consumption.
Establishment of critical control limits and preventive measures: For example, minimum cooking temperature and time.
Monitoring of these critical control points.
Establishment of corrective actions.
Keeping records.
Systematic and regular auditing of the system in place by independent third party certification bodies