The Hazards Analysis and Critical Control Points certification enables you to demonstrate your commitment to food safety and customer satisfaction, as well as continuously meeting the expectation of changing world.

CDG has developed a HACCP certification program, which focuses on improving food safety for the food industry. HACCP is a systematic preventive approach to food safety and pharmaceuticals safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished products inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key action can be taken to reduce or eliminate the risk of the Hazards being realized .

HACCP (Hazard Analysis Critical Control Point) is an internationally accepted technique for preventing microbiological, chemical and physical contamination along the food supply chain. HACCP involves a system approach to identification of hazard, assessment of chances of occurrence of hazards during each phase, raw material procurement, manufacturing, distribution, usage of food products, and in defining the measures for hazard control.

HACCP compliance and certification highlights for an organisation the hazards that affect food safety and hygiene. This enables any organisation to show their commitment in producing or trading in safe food, which can be particularly beneficial when subject to inspection by regulatory authorities or stakeholders. We provide best HACCP certification in India. Contact us for HACCP certification in most competitive fee. HACCP certification in India, HACCP certification in Delhi, HACCP certification in Mumbai, HACCP certification in Bangalore, HACCP certification in Chennai, HACCP certification in Hyderabad, HACCP certification in Pune, HACCP certification in Bhopal, HACCP certification in Indore, HACCP certification in Haridwar

 

Some of the benefits of HACCP Certification

Development of a preventative approach towards food safety.

Helps in identifying process improvements using HACCP

Reducing the need for, and the cost of end product testing.

Complementary to quality management systems such as ISO 9000.

Assists in providing evidence of due diligence.

Reduces the chances of product recall & adverse publicity.

Further enhances customer satisfaction.

The 7 Principles of HACCP

Identify potential food safety hazards.

Identify critical control points.

Establish control limits

Establish monitoring points.

Establish corrective action.

Establish effective record keeping procedures.

Establish procedures for verification.