HACCP
The Hazard Analysis & Critical Control Points (HACCP) system addresses food safety. It examines and assesses the control of microbiological, chemical and physical hazards from raw material production, to consumption of the finished product, including manufacturing, procurement, handling and distribution.
The HACCP strategy identifies potential hazards, building up high-priority control focuses, setting basic cutoff points, and guaranteeing control measures are accepted, checked and observed before execution.
ECC-Middle East provides support for the food industry and food-related organizations to achieve the HACCP system certification. ECC Middle East provides such certification under the EIAC (Emirates International Accreditation Centre) accreditation.
ECC has unique scheme in the world to provide HACCP certification with UKAS accreditation, in combination with ISO 9001 Quality Management System, under one certificate, as ISO 9001+HACCP (UKAS Accredited).
Benefits of HACCP certification:
- Provides comprehensive and efficient control of food health and safety
- Minimizes the occurrence of low-quality and health-risk foods
- Provides a food safety audit by an independent third party
- Increases trust by the public, industry and the public sector