HACCP

The Quality Groups HACCP (Hazard Analysis and Critical Control Points) Certification Scheme is a food safety management system designed to ensure that food products are safe for consumption by identifying and controlling potential hazards at critical points in the production process.

The scheme is based on the principles of HACCP, a science-based approach to identifying and controlling potential hazards in food production. HACCP requires that hazards are identified and analyzed at each stage of the food production process, from raw materials to finished products, and that critical control points are established to monitor and control these hazards.

The Quality Groups HACCP Certification Scheme provides a framework for food businesses to implement and maintain a HACCP system. This scheme includes a set of guidelines and standards that help businesses identify and control food safety hazards.

To become certified under the Quality Groups HACCP Certification Scheme, a food business must develop and implement a HACCP plan and undergo an independent audit by an accredited certification body. The audit evaluates the effectiveness of the HACCP plan in identifying and controlling potential hazards, and compliance with the Quality Groups HACCP Certification Scheme standards.

By obtaining certification under this scheme, food businesses can demonstrate their commitment to food safety and provide assurance to customers that their products are safe to consume. The certification can also help businesses comply with regulatory requirements and access new markets that require HACCP certification.