HACCP
HACCP - Codex Alimentarius, General Principles of Food Hygiene

HACCP is based on seven principles: the conduct of risk analysis, the determination of the critical control points (CCPs), the establishment of critical limits, the monitoring procedures, the establishment of corrective actions, the verification procedures and the continuous documentation and monitoring.

Target Audience

The requirements of HACCP are applicable to organizations of all types that are involved in any part of the food supply chain, regardless of their size, activity and sector. This includes Organizations of the primary sector (farming, crop production), Organizations of the secondary sector (manufacturing for producing food and feed) and Organizations specialized in storage, distribution, wholesale and retail of food products.

 

The Benefits:

An organization that is implementing HACCP complies with the relevant national and EU policies and legislation, while it avoids malpractices, reduces failures and is prepared to react on a potential food crisis. Through the implementation of HACCP, Organizations achieve continuous improvement of the security and quality of a product, enhance consumer perception of safety for their products/services and acquire a significant competitive advantage in the market.

Certification Process / Required Documents

The Organization interested in acquiring a HACCP Attestation contacts BQC and fills in the certification application.

 

Why choose BQC

The Certificates and Attestations issued by BQC are internationally recognized. BQC cooperates with experienced inspectors and experts from all over the world, ensuring the most updated and professional knowledge in any business sector.