Haccp (Iso 22000)

HACCP (ISO 22000)

HACCP is an acronym
for hazard analysis and critical control points, it
is the methodical and systematic application of the appropriate science
and technology to plan, control and document the safe production of
food.

It is
internationally recognized and accepted food safety management
system. HACCP involves the identification of specific hazards
(bio-logic, chemical, physical) relation to the products and processes
involved in the production of a food product.

Advantages:

Better
understanding of the rational for food safety controls.Avoids you
poisoning your customersEnsure you
are complaint with the law.Proactive
strategyOrganizes
your process to produce safe food.Organizes
your staff promoting teamwork and efficiency.