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Hazard Analysis Critical Control Point (HACCP)
Food Safety Management System Certification 

Businesses involved in the production, packaging, distribution and retailing of food products need to ensure that the safety of these products has not been compromised by the supply process.
Food safety can be evaluated through implementation of an effective Hazard Analysis Critical Control Point (HACCP) system. A HACCP system requires an assessment of food hazards, the establishment of acceptability limits, the monitoring of processes and the implementation, where necessary, of corrective action. Documentation and verification are also key elements of the HACCP process. Once implemented, the integrity of the system can be underpinned by third-party certification.
The consultancy of HACCP Certification program offered   combines the Codex Alimentarius principles for HACCP, Good Manufacturing Practice, relevant standards and key management systems elements to ensure your food safety system is in line with international practices. Having your HACCP system certified  provides a means of ensuring your system is working to its maximum potential and gives an independent recognised assurance to your clients and to consumers that your food safety system is sound.
HACCP certification also provides a means of supporting continuous improvement within your organisation, and gives you a marketing advantage by identifying your company as a responsible and safety-conscious food supplier.

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