HACCP certification - Hazard Analysis Critical Control Point, is the recognition given to minimize food safety risks to a certain standard. HACCP is a method commonly used by the international community.
HACCP is needed because the process of producing food and beverages using full-machine and semi-machine methods does not guarantee that the products produced are free from the threat of physical, biological and chemical contamination. Sources of product contamination during the production process will remain as long as these elements have not been minimized.
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