ISOQAR Certifications (PVT) LTD Accredited with PNAC
HACCP certification is an international standard defining the requirements for effective control of food safety. It is built around seven principles: Conduct Hazard Analysis of biological, chemical or physical food hazards. Establish a system to monitor control of Critical Control Points. HACCP is important because it priorities and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows. The goal of HACCP is to prevent, eliminate, or reduce biological, chemical, or physical hazards to food. The main HACCP principles to focus on are: Identify hazards. Set critical limits.