Identifying potential hazards and locating critical points is a way of systematically ensuring all commercial food handling procedures are carried out safely.
Hazard Analysis and Critical Control Points (HACCP) is a practical method of preventing all biological, chemical and physical hazards across all phases of the food handling chain from production, processing and packaging to distribution.
In becoming HACCP certified, you are demonstrating to your clients and other stakeholders that you have made a commitment to:
As part of certification, your business will establish:
QMS can expertly guide you through all these elements of HACCP certification.
Build and maintain your industry leadership with a trusted certification partner.
Gain ISO certification to enhance your business performance.
Partner with a fully accredited certification body, with thousands of active clients across the globe.