Iso 22000 : 2005 (Haccp) Certification Services

Our HACCP certification services and ISO 22000:2005 certification services provides clients a systematic method for analyzing food processes, determining the possible hazards, and designating the critical control points. These steps are necessary to prevent unsafe food from reaching the consumer.

Why ISO 22000:2005 (HACCP) Certification certification?

a c Prevent problems like presence of microbes, toxins, adulterants, etc. before they occur and to correct them as soon as they are detected
a c 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:

a c Analysis of food hazards: Biological, chemical or physical
a c Identification of critical control points: Raw materials, storage, processing, distribution and consumption
a c Establishment of critical control limits and preventive measures: For example, minimum cooking temperature and time
a c Monitoring of these critical control points
a c Establishment of corrective actions
a c Keeping records
a c Systematic and regular auditing of the system in place by independent third party certification bodies

Advantages of HACCP certification and ISO 22000:2005 certification:

a c Identifies and prevents hazards from contaminating food
a c Based on sound science
a c Places responsibility for ensuring food safety on the food manufacturer or distributor
a c Helps food compa