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HACCP: Hazard Analysis Critical Control Points

Hazard Analysis Critical Control Point

It is a matter of life and death that producers of food make sure that their products do not form any risk to the general food safety. New legislation and rules within the European Union demand from the producers that they work systematically on a HACCP system in which specific demands concerning food safety are included. A HACCP certificate shows that a producer identifies, evaluates and controls significant and potential hazards on a systematically way. ECAS will audit the HACCP system on 6 month bases during a period of 1 year. After this yearly audits are performed. The audits can be carried out in one or more days. This is dependant of the complexity of the company and the number of employees.

In a summary the HACCP mark stands for

  • A certificate that guarantees a system of food safety;
  • To exclude risks for food safety;
  • Designed from law and rules;
  • HACCP guidelines which are under supervision of the Central College of Experts (CCvD);
  • Proving of corrective and preventive measures concerning food safety;
  • A HACCP systematic which unites well with ISO 9000.

More information?

For more information you can download the documents below. Do you have any questions? Please contact our Service & Support department call +31 174 615 715.

Certified Companies

In case you would like to receive the list with certified companies, please contact us by e-mail or phone +31 174 615 715.

In this register, owned bij SCV (a foundation for the certification of Food Safety), you will find every certified HACCP company.

Documents

www.foodsafetymanagement.info/net-book.php

 

Under Accreditation

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