HACCP (Hazard Analysis and Critical Control Points) is a risk management tool specifically designed for the food industry, developed by the Codex Alimentarius Commission in collaboration with the Food and Agriculture

Organization (FAO) and the World Health Organization (WHO).

ISS FOOD department, with its sanitation engineers and food safety managers, is at your disposal for:

•  Facility assessment and analysis,
• HACCP system training,
• Implementation of HACCP in the facility (creating flow diagrams, product descriptions, identifying critical control points (CCPs) and/or control points (CPs), corrective actions),
• Revision of existing food safety systems,
• Assistance in creating necessary documents, records, and records for the functioning of the HACCP system,
• Verification of the HACCP system.

Certification according to HACCP requirements provides an efficient way to communicate with all stakeholders. It's an important element in demonstrating food safety commitments in corporate governance, corporate responsibility, and financial reporting.