HACCP – Hazards Analysis & Critical Control Points Food Safety Management System
- is a widely recognised and used product safety management principle in food manufacturing, processing, treatment and service organisations.
Implementation of HACCP is a legislative requirement for the food industry in many countries.
By partnering with a quality management system, the food organisation is able to manage the safety of food products under the internationally recognized management system structure. HACCP principles require identification of the critical control points in the manufacturing or service processes and set up of the controls for food safety.
Moody International has developed a technical specification of requirements for an operational HACCP system to be used in conjunction with ISO 9001. These two standards combined are accredited by UKAS to be used in audit and certification in the food manufacturing and servicing industries.
Please contact us at Moody International.