Global HACCP
Food
Hazard Analysis and Critical Control Points
Codex Alimentarius Commission (CODEX) has presented guidelines for the application of HACCP and has applied HACCP in accordance with these guidelines worldwide. HACCP is a management system that deals with food safety through analysis and control of biological, chemical and physical risks from raw material production, procurement and handling to finished product manufacturing and distribution, and consumption. HACCP-based systems are legal requirements in the United States and several countries including EU, in all but primary production. Demonstrating the true commitment to food safety through HACCP compliance opens up new business opportunities around the world by acting as an effective market enabler.
Global HACCP 7 Principles
Codex Alimentarius Commission (CODEX) suggested 7 principles guidelines for HACCP application.
The importance of HACCP
The principles of the Hazard Analysis and Critical Control Points (HACCP) system developed by CODEX are the basis for many certification schemes such as ISO 22000, FSSC 22000, and FSMA. This guidance requires the identification and evaluation of all expected hazards in the food chain, including hazards that may be associated with the type of process and facility used.
Through Global HACCP, organizations can expect the following effects.
IGC’s Competency
· IGC has a large number of experienced auditors with extensive experience and expertise.
· IGC quickly and accurately supports the processes necessary for organization’s growth with additional support through ISO 22000, FSSC 22000 and EAC certification, as well as FSVP and PCQI expert training courses.
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