HACCP – Food Safety

Hazard Analysis Critical Control Point, or HACCP, is an internationally recognized means of identifying, risk assessing and managing food safety risks. It specifies food safety requirements for use by organisations within the food and beverage industry to provide objective evidence of their capability to supply food or beverage which meets customer and legislative requirements. It provides customers and regulatory bodies with assurance that your food safety program is well managed and safe, analysing and controlling biological, chemical, and physical hazards from raw material production to manufacturing, distribution, preparation and consumption of the finished product. The world’s best manufacturers and distributors use HACCP as a basis for their food safety management systems. HACCP is the foundation for the international standards: ISO 22000 and FSSC 22000. TQCSI audits and certifies large and small organisations to HACCP and the international Standards. The TQCSI HACCP Code is one of only a handful of codes in the world to be recognised for accredited certification. Speak to TQCSI today about how to get certified, and access more food supply chains.